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A platter topped with a raw corn salad made with tomatoes, feta, and lots of herbs.

Raw Corn Salad with Tomatoes, Feta, and Herbs


Inspired by this Mark Bittman recipe, this is an absolute favorite late-summer, early fall salad when the local corn is irresistible. 


  • If you’d like to make this ahead, hold the tomatoes and the herbs and add them just before serving. 
  • Feta: I prefer in-brine varieties, but any will do. If you can find Maplebrook Farms feta, buy it! It’s truly special. 


  • 4 ears corns, shucked
  • 1 pint cherry tomatoes, halved
  • 4 ounces feta, crumbled or sliced (I prefer thin slices these days)
  • 1 cup chopped or torn basil
  • 1/4 cup finely chopped chives or mint
  • Kosher salt and pepper to taste
  • 4 to 6 tablespoons extra virgin olive oil, plus more to taste
  • 1 lime, halved and juiced, to yield about 3 tablespoons


  1. 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.
  2. Transfer corn to a bowl with the tomatoes, and herbs. Add 1/2 teaspoon kosher salt and pepper to taste. Add 1/4 cup olive oil and 2 tablespoons fresh lime juice. Toss and taste. Add another 1/2 teaspoon salt (or to taste) if necessary and more pepper to taste. If it needs more acidity, add more lime. If it needs more dressing, drizzle in the remaining 2 tablespoons oil. Toss.
  3. Add the feta and toss again. Serve immediately. (See notes above if you’d like to make this ahead of time.) 
  • Prep Time: 20 minutes
  • Category: Salad
  • Method: Toss
  • Cuisine: American

Keywords: raw, corn, salad, basil, tomatoes, feta, lime, summer