-
Prep time
30 minutes
-
Serves
4
Continue After Advertisement
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
Directions
-
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.
-
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.