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
- 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, 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.
- 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