Corn Salad with Tomatoes, Feta and Mint

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Corn Salad with Tomatoes, Feta and Mint

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.

Rating

Ingredients

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

Directions

Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.

Season to taste with salt and pepper. Serve.

Nutrition

Info
Trans Fat: 0 gramsFat: 20 gramsCalories: 300Saturated Fat: 7 gramsUnsaturated Fat: 11 gramsSodium: 436 milligramsSugar: 4 gramsFiber: 4 gramsCarbohydrate: 27 gramsProtein: 9 grams
Salads

Source: https://cooking.nytimes.com/recipes/1015537-corn-salad-with-tomatoes-feta-and-mint