Food for Soul

Corn Salad With Tomatoes, Feta and Mint

By Mark Bittman

  • YIELD4 servings
  • TIME5 minutes

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Suzy Allman for The New York Times

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 as is, by the bowl, or toss it with cooked rice or beans for a more filling meal — you’ll want to add oil and vinegar accordingly. In midsummer, with peak-season produce, there is nothing better.

Featured in: Corny As Kansas In August Report


  • 2 to 3 cups raw or cooked corn kernels (from 4 to 6 ears)
  • 1 large or 2 medium ripe tomatoes, cut into fairly small pieces
  • 4 ounces feta cheese, crumbled (about 1 cup)
  • ½ cup chopped fresh mint leaves
  • 3 tablespoons extra-virgin olive oil
  •  Salt and freshly ground black pepper


  1. Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.
  2. Season to taste with salt and pepper. Serve.

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