Raw Corn Salad with Tomatoes, Feta, and Herbs

August 16, 2017
13 Ratings
Photo by Alexandra Stafford
  • Prep time 30 minutes
  • Serves 4
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Cheryl
  • FrugalCat
  • Aspenglow
  • Alexandra Stafford
    Alexandra Stafford
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.

8 Reviews

sharie September 5, 2018
DELISH! I made this salad 3 times over Labor day weekend! Twice for my family and one for a BBQ. Was so good with my heirloom tomatoes from the garden and sweet white corn. Had no mint on hand but luckily my basil is going crazy. I added red chili flakes... love to spice it up! ;) THANK YOU for the inspiration!!
Alexandra S. September 5, 2018
So happy to hear this! I absolutely love this one :)
Cheryl July 5, 2018
Delicious and refreshing; my friends liked it too. I omitted the mint and used extra basil. Added minced red onion.
Since I eat vegan, I used homemade herbed tofu feta (see below). I am mindful to limit sugars and corn has a lot, so next time I might extend the corn and add in jicima or some other vegetable too. Easy to make. Thank you!
Cheryl July 5, 2018
Oh...and 4 Tbsp of olive oil was plenty. Used the whole lime.
FrugalCat June 26, 2018
Did I change the character too much? I hate basil and mint so I used cilantro and flat leaf parsley. For the beans, I went with small red beans. Big hit at my house, next time, cotija cheese.
Aspenglow June 19, 2018
Loved this salad! I used fresh summer herbs from my garden, and I had a small onion I pulled too early, so I added that. I agree with the feta in brine <3. Yummy! Thanks!
Fran June 17, 2018
I made this last night and my entire family loved it! It's even better the second day. Thank you!
yiayia August 25, 2017
Delicious! I thought the beans in the photo were kalamata olives, so I made the salad with olives instead of beans and it was
So good. Next time I'll get
to the beans!