Corn Salad With Tomatoes, Feta and Mint

By Mark Bittman

Updated July 14, 2025

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Total Time
5 minutes
Rating
5(7,474)
Comments
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Fresh raw corn shucked from the cob is ideal here. The juice from the tomatoes delivers just the right amount of acidity, so there’s no need for vinegar. Eat this as is, by the bowl, or toss it with cooked rice or beans for a more filling meal — you’ll want to add oil and vinegar accordingly. In midsummer, with peak-season produce, there is nothing better.

Featured in: Corny as Kansas in August Report

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Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

27 grams carbs; 33 milligrams cholesterol; 300 calories; 9 grams monosaturated 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.

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Preparation

  1. Step 1

    Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.

  2. Step 2

    Season to taste with salt and pepper. Serve.

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Ratings

5 out of 5
7,474 user ratings
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Comments

Elizabeth

I add a can of black beans and use basil instead of mint---it's great!

SG-SF

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.

Beverly A.

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!

Anne

Added the black beans and substituted basil as suggested in the comments, and added sprinkle of Tajin seasoning. Could eat the whole bowl!

J. Go.

I made this early in the day and pan fried the corn in a bit of butter to char it. I also added some left over chicken and only 2 T of oil, to turn it into a full meal. It was rather bland even with added salt and pepper. I feel a bit of lime or lemon juice to brighten the flavors would have been a nice addition.

Ann

I love this wonderful dish. It’s a great use of summer’s best two veggies. I used a 50/50 mix of basil and mint and I loved it.

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Credits

"How to Cook Everything Vegetarian"

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