Raw Corn Salad with Tomatoes, Feta, and Herbs

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Yield: Serves 4


Fresh raw corn shucked from the cob is ideal here. The juice from the tomatoes delivers just the right amount of acidity, so there’s no need for vinegar. Eat this by the bowl as is or toss it with cooked rice or beans for a more filling salad (add oil and vinegar accordingly). In midsummer, with a couple of thick tomato slices, there is nothing better.


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


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.


Author Notes: Adapted from this corn salad recipe from Mark Bittman