Fall

Raw Corn Salad with Tomatoes, Feta, and Herbs

August 16, 2017
Photo by Alexandra Stafford
Author Notes

Adapted from this corn salad recipe from Mark Bittman

I love this salad without any beans, but beans do bulk it up, so use them if you wish. —Alexandra Stafford

  • Prep time 30 minutes
  • Serves 4
Ingredients
  • 4 ears corns, shucked
  • 1 pint cherry tomatoes, halved
  • 4 ounces feta, crumbled (I prefer in-brine varieties)
  • 1 cup finely chopped basil
  • 1/4 cup finely chopped mint
  • 16 ounces cooked beans, such as chickpeas, black beans, or white beans, optional, see notes above
  • kosher salt and pepper to taste
  • 4 to 6 tablespoons extra virgin olive oil
  • 1 lime, halved
In This Recipe
Directions
  1. Line a shallow bowl or plate with a kitchen towel. Use one hand to hold an ear of corn in place upright atop the kitchen towel. With your other hand, use a knife to cut off two to three rows of kernels at a time by sliding the knife down the cob. Get as close to the cob as you can. Transfer corn to a bowl with the tomatoes, feta, and herbs. If using the chickpeas or beans, add them to the bowl as well.
  2. Add 1/2 teaspoon kosher salt and pepper to taste. Add 4 tablespoons oil and the juice of half a lime. Toss and taste. Add another 1/2 teaspoon salt if necessary and more pepper to taste. If it needs more acidity, squeeze in the remaining lime. If it needs more dressing, drizzle in the remaining 2 tablespoons oil. Toss. Serve immediately.

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I write the blog alexandra's kitchen, a place for mostly simple, sometimes fussy, and always seasonal recipes. My cookbook, Bread Toast Crumbs is available everywhere books are sold.