Description
Inspired by this Mark Bittman recipe, this is an absolute favorite late-summer, early fall salad when the local corn is irresistible.
Notes:
- 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.
Ingredients
- 4 ears corns, shucked
- 3 cups cherry tomatoes, halved
- 1 cup fresh basil leaves, torn if large
- 1/4 cup finely chopped chives
- 1/4 cup fresh mint leaves
- Flaky sea salt or kosher salt
- pepper to taste
- 1/4 cup extra virgin olive oil, plus more to taste
- 3 tablespoons fresh lime juice
- 4 ounces feta (crumbled or sliced) or burrata
Instructions
- 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 large bowl, along with the tomatoes, and herbs. Season with a big pinch of salt and pepper to taste. Add the olive oil and fresh lime juice. Toss and taste. Adjust with more salt and more pepper to taste. If it needs more acidity, add more lime. If it’s too sharp, drizzle in more olive oil to taste.
- Add the feta and toss again, or, if you’re using burrata, break it over the salad. 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
