Last week, as a side dish for dinner, I made Mark Bittman’s raw corn salad with tomatoes, feta, and mint. My husband took one bite and said, “It’s good,” adding as he put down his spoon: “But too much corn.”
Too much corn in the corn salad?! Oh for Pete’s sake. If he weren’t always (nearly) spot on, I might have protested, or taken offense, or responded as my mother might have, with an “mmm hmm.” Instead, I …Print
This is an absolute favorite late-summer, early fall salad when the local corn is irresistible. As noted in the title, this is adapted from a Mark Bittman.
This recipe first appeared on Food52. Because of international restrictions, I am posting it here, too.
- 4 ears corns, shucked
- 1 pint cherry tomatoes, halved
- 4 ounces feta, crumbled (I prefer in-brine varieties), optional
- 1 cup finely chopped basil
- 1/4 cup finely chopped mint
- Kosher salt and pepper to taste
- 4 to 6 tablespoons extra virgin olive oil + more to taste
- 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.