corn salad recipe
Recipe type: salad
Prep time: 
Total time: 
I don't recommend thawed, frozen corn as it is too chewy for this dish. Use fresh only.
  • 2 to 3 cups raw or cooked corn kernels (from 4 to 6 ears) [The original recipe says raw or cooked. I like a parboil, half cook here, for more sweetness. If you have a gas stove or grill, sear the corn on the cobs for char and a little smoky flavor.]
  • 1 large ripe tomato, in a small dice
  • 4 ounces (1 cup) feta cheese, crumbled
  • 3 tablespoons extra virgin olive oil
  • ½ cup chopped fresh mint leaves
  • Salt and black pepper
  1. Char/cook corn if desired and cut off of cobs.
  2. Mix corn, tomatoes, feta, and olive oil in a large bowl.
  3. Add mint and salt and pepper. Mix well and serve. Flavors meld if sitting for 10-15 minutes before serving. Store in fridge for a day if needed.
Recipe by story of a kitchen at