Corn Salad With Tomatoes, Feta and Mint
Updated July 14, 2025
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 to 3 cups raw or cooked corn kernels (from 4 to 6 ears)
1 large or 2 medium ripe tomatoes, cut into fairly small pieces
4 ounces feta cheese, crumbled (about 1 cup)
½ cup chopped fresh mint leaves
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Nutritional analysis per serving (4 servings)
27 grams carbs; 33 milligrams cholesterol; 300 calories; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 20 grams fat; 4 grams fiber; 436 milligrams sodium; 9 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.
- Step 2
Season to taste with salt and pepper. Serve.
Private Notes
Comments
I add a can of black beans and use basil instead of mint---it's great!
Tasted great as written. To accomodate two tomato haters out of five here I tossed all but tomato and squirted a half a lime over. The tomato haters served themselves then mixed tomato into rest. Cotija instead of feta tasty with lime.
Also worked with with some warm charred corn. warmth of corn heated up tomatoes just enough to release max juice and aroma.
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!
Taste was a bit disappointing. I'm not sure how the feta worked with the corn. Just didn't wow for us, but still good all in all. It would have worked better with a more Mexican theme- cumin, avacado, queso fresco and lime.
Like many of Mark Bittman’s recipes this worked well as a pattern for improvisation. 3 plum tomatoes, 5c corn, one pint snap peas, steamed and chilled, one Belgian endive sliced, 1/4 c olive oil, 5 oz. feta, a liberal amount of fresh mint (torn not chopped). Terrific!
Made this with 6 leftover ears of corn from a party. Added a half a chopped red onion and basil instead of mint. Absolutely delicious, even better the next day!