Recipe: Fresh Corn Salad with Tomato, Basil, and Feta
Every time I taste this salad, I think, this is what summer tastes like. Between the crisp corn kernels, the juicy tomatoes, and the sweet, spicy basil, I’m instantly reminded that this is the salad I want to eat all season long. And as all good summer recipes should be, it’s simple, bursting with bright, fresh flavors, and ready to be served with anything you’re grilling.
The Best Corn Salad Starts with Fresh Corn on the Cob
While a bag of frozen corn can almost always be swapped for fresh, this salad is one time that it’s absolutely worth sticking with the fresh stuff. Fresh kernels have a crisp, toothsome bite you just don’t get from frozen, and I’d argue that even before peak corn season arrives, there’s no more refreshing way to eat those sweet kernels than when they’re cut straight from the cob.
Rather than cutting the corn kernels from the cob directly onto a cutting board (where the kernels have a tendency to scatter in all directions), stand an ear of corn upright in a large bowl, then slice the kernels from the cob directly into the bowl.
Serves4 to 6 as a side
Prep time: 10 minutes to 15 minutes
ears fresh corn, husks removed
medium Roma or plum tomatoes, diced
small red onion, diced
- 2 ounces
feta cheese (about 1/2 cup), crumbled
- 1/4 cup
torn fresh basil leaves
- 3 tablespoons
apple cider vinegar
- 2 tablespoons
- 1/2 teaspoon
- 1/4 teaspoon
freshly ground black pepper
Cut the kernels off the cobs into a large bowl. You should have about 3 cups kernels. Add the tomatoes, onion, feta, basil, vinegar, oil, salt, and pepper, and stir to combine. Cover and refrigerate for 30 minutes before serving.
Storage: Leftovers will keep in a covered container in the refrigerator for up to 3 days.