This salad travels and keeps well, up to 6 hours after assembling, making for excellent picnic fare or a dish to bring to a friend’s summer barbeque. It can also be served with tortilla chips as a dip. Lemon, fresh mint and feta bring out the best in sweet summer corn and tomatoes. It’s a sunny, bright salad that won’t weigh you down in hot weather.
Sweet Corn Salad with Mint & Feta
This salad travels and keeps well, up to 6 hours after assembling, making for excellent picnic fare or a dish to bring to a friend's summer barbeque. It can also be served with tortilla chips as a dip. Lemon, fresh mint and feta bring out the best in sweet summer corn and tomatoes. It's a sunny, bright salad that won't weigh you down in hot weather.
Ingredients
- 4 ears corn
- ½ pound tomatoes, about 3 medium
- 3 green onions
- 5 ounces feta, ½ cup crumbled
- 2 tablespoons red wine vinegar
- ¾ teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
- zest of 1 lemon
- ⅓ cup fresh mint, chopped
- 1 teaspoon honey
Instructions
- Cook the corn in boiling water for 3 minutes. Alternatively, you can grill the corn over medium heat, turning occasionally, for 4-5 minutes. Remove and let cool.
- Cut the corn from the cob and place in your salad bowl. Cut the tomatoes in half, and scoop the seeds out with your finger, discarding the seeds. Dice the tomatoes and add them to the bowl with the corn. Chop the scallions and add them to the bowl, along with the mint and feta.
- Add in the salt, vinegar, olive oil, honey, and zest to the vegetables and toss to combine. Serve immediately, or refrigerate up to 6 hours before serving.
Notes
When cutting the corn, turning it on it’s side will create a more efficient cut, and will help keep the kernals from flying off the board.
When cutting the tomatoes, scoop the seeds out with your finger and discard them. Getting rid of the excess liquid will keep your salad from being too soggy.
Tried this recipe?Let us know how it was!
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