Corn Salad with Tomatoes, Feta, and Herbs
Mar 29, 2025 08:33 AM
This corn salad with cherry tomatoes, feta, and herbs is everything you want in a summer dish. Bright lime juice, juicy tomatoes, and creamy feta combine to create a refreshing side. The lightly-cooked corn kernels add the perfect crunch, while fresh herbs like basil and mint make each bite vibrant.
This recipe is inspired by the raw corn salad on Alexander Cooks I made recently. I bought freshly harvested corn on the cob from Farmers Market to test out the recipe, which was so delicious. Raw corn only works when its ultra-fresh, so I decided to test it with lightly cooked corn on the cob.
The lime adds brightness to the corn and cherry tomatoes; this is a fresh and acid-forward dish. Mint pairs so well with corn, so I added that to the recipe along with the basil. These herbs are part of the same family, so it all made sense.
Bell pepper pairs well with corn, so I added half a pepper to the mix.
Assemble this salad just before serving. You could cook the corn and cut it off the cob in advance but the herbs wilt quickly so do it all just before.
Ingredients:
- 2 corn on the cob husks and strings removed
- 1 ½ cups of ripe mixed cherry tomatoes approx 250 grams
- ½ red or yellow bell pepper finely chopped
- 60 – 80 grams of feta or however much you like
- Small handful of basil about 8 leaves
- Small handful of mint about 6 – 8 leaves
- Small bunch of chives approx 5 grams
- Juice from 1 lime 1 – 2 tablespoons
- 1 – 2 tablespoons Extra virgin olive oil
- Sea salt flakes & black pepper
Prep Time:
10 minutes
Cook Time:
3 minutes
Total Time:
13 minutes
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