Author: story of a kitchen (from New York Times cooking, Mark Bittman https://cooking.nytimes.com/recipes/1015537-corn-salad-with-tomatoes-feta-and-mint)
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.
Ingredients
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
Instructions
Char/cook corn if desired and cut off of cobs.
Mix corn, tomatoes, feta, and olive oil in a large bowl.
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 https://www.storyofakitchen.com/salad-recipes/corn-salad-recipe/