Corn Salad With Tomatoes, Feta and Mint Recipe (2024)

Great summer salad with very fresh corn! I cooked the corn on the cobs very briefly in microwave (60 seconds; wrap in damp paper towel after husking) to eliminate some of the rawness and bring out the sweetness. Big favorite with family!

I add a can of black beans and use basil instead of mint---it's great!

I used frozen sweet corn--not cooked, just thawed--since local fresh is not available yet. And, halved grape tomatoes (same reason as corn), and did half basil and half mint. I let flavors meld at room temp for a couple hours with the olive oil, then added the feta before serving. Perfect and easy--guest loved it!

I followed the recipe the first time and liked it. Second time, I cooked the corn more and added chopped red onion and lime juice and liked it ten times more. The mint flavor really makes it.

The idea of mint was so unexpected, that I decided to try it. It's FABULOUS! I can make an entire meal off this or use as a side dish for just about anything. I have access to a small, local mkt which cuts the corn off the cob freshly every morning, and I take advantage of this - no more bits of corn all over the kitchen counter and floor. I do heat the corn for about 20 seconds - still crisp and crunchy but a bit less "raw". It's my favorite "go-to" quick item for this time of year.

The version I've settled on has more mint, half the feta, the juice of 1/2 a lime, and some thinly sliced red onion. Like a few others, I've also taken to slightly caramelizing the corn in a skillet. It's an extra step but everyone really seems to enjoy the contrasting flavor it adds.

Why is this being featured as an appropriate recipe in MARCH? This should be made in AUGUST, when corn and tomatoes are delicious (and not flown in from other continents).

I made the dish exactly according to the recipe using high quality ingredients. I don't know why, but when I first looked it, I thought it hadn't turned out. I could not have been more wrong. It was absolutely wonderful. The mint gave the dish an especially refreshing quality. Highly, highly recommended.

Excellent reader suggestions for:
corn minute microwave
and
adding a good squirt of lime juice.
Thanks!
I only used 1 tbs evoo.
And the mint was a great addition!

Great as written and endless wonderful variations are possible--basil or cilantro, black beans, minced red onion, minced seeded jalapeño, diced avocado, on a bed of arugula or other greens. Love this so much.

The directions refer to cooking the corn and shucking it raw. Please advise if the salad is made with raw or cooked kernels. Thanks!

added cukes too. excellent!

I added a good squeeze of lime and it really zipped it up.

Made with cherry tomatoes and fresh sweet corn. Nice summer dish. As a side I think this serves up to eight, but I suppose it depends on what a side portion looks like to you.

I’ve made this a bunch and am delighted by it every time. Shaving a couple cloves of garlic in makes it that much better

Great simple salad. My kids were not fans of the mint, but I thought it was light and refreshing for summer.

Very good and refreshing but is definitely improved with a splash of red wine vinegar despite what the description states.

PS used basil instead of mint. Little taste to my buds. ??

This was a bit boring for me. If I ever make it again, I’ll try the suggestions from others who mention adding red onion and lime juice. It definitely needed an acid and something to give it a bit more personality.

Grilled half of the corn to give it a charred taste. Forgot to buy the cheese but it was very good without it. Used lots of fresh basil and some fresh parsley plus great tomatoes . Mixed corn and tomatoes and let it sit all day. Added abt 3 tbs olive oil

I was heartened to see that other cooks used basil with good results, as my mint was cut back to allow it to recover from a pest. So I went further out on a limb and used Thai basil that has been thriving in the garden this summer and we were not disappointed. This is such a great used of roasted corn and so adaptable. Look forward to trying it with the squeeze of lime others have suggested.

Loved it! Big hit at the BBQ. Subbed goat cheese crumbles for feta, added hearty squeeze of lime. Perfect summer flavor.

Add lime juice and chopped red onion

I added a squeeze of lemon juice and some orzo pasta to soak up some of the juice from the tomatoes and make it a light lunch. Delicious!!!

I boiled fresh corn on the cob five minutes, cooled it before cutting it off. I used the juice from half a medium sized lime (for a doubled recipe amount) and whisked it into the olive oil before adding it to the vegetables. I loved the way it turned out with the lime juice and definitely plan to make this again!

So easy and good and adaptable! This time I tried it with a can of drained Cannellini beans, and about a tablespoon of homemade pesto that I thinned with maybe 2 T of white balsamic vinegar. I was a bit short of feta, so I added Iberico cheese to make up the difference. Excellent!!

Try nuking the corn with the husk on--concentrates flavor and saves a step,too.

I made the salad to a T and it was lovely! However, like many others here, I ended up jazzing this up a little bit anyway: 1/2 a finely chopped red bell pepper, 1 diced avocado, and the juice of half a lime. Yummmmm! The next day, I added half a cup of rinsed black beans to make the leftovers a little more of a stand-alone meal. All had wonderful results. A great recipe no matter what!

I tried this twice: once with fresh raw corn and once with fresh pan-cooked. Raw corn was dramatically better, in my opinion. I also added lime juice as recommended by others, and it was great. I added caramelized red onions with the cooked corn version and it didn’t add much.