Corn Salad With Tomatoes, Feta and Mint

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!

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.

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

I used frozen sweet corn--not cooked, just thawed--since local fresh is not available yet. And, halved grape tomatoes (same reason as corn), and did half basil and half mint. I let flavors meld at room temp for a couple hours with the olive oil, then added the feta before serving. Perfect and easy--guest loved it!

I followed the recipe the first time and liked it. Second time, I cooked the corn more and added chopped red onion and lime juice and liked it ten times more. The mint flavor really makes it.

The idea of mint was so unexpected, that I decided to try it. It's FABULOUS! I can make an entire meal off this or use as a side dish for just about anything. I have access to a small, local mkt which cuts the corn off the cob freshly every morning, and I take advantage of this - no more bits of corn all over the kitchen counter and floor. I do heat the corn for about 20 seconds - still crisp and crunchy but a bit less "raw". It's my favorite "go-to" quick item for this time of year.

The version I've settled on has more mint, half the feta, the juice of 1/2 a lime, and some thinly sliced red onion. Like a few others, I've also taken to slightly caramelizing the corn in a skillet. It's an extra step but everyone really seems to enjoy the contrasting flavor it adds.

Why is this being featured as an appropriate recipe in MARCH? This should be made in AUGUST, when corn and tomatoes are delicious (and not flown in from other continents).

I made the dish exactly according to the recipe using high quality ingredients. I don't know why, but when I first looked it, I thought it hadn't turned out. I could not have been more wrong. It was absolutely wonderful. The mint gave the dish an especially refreshing quality. Highly, highly recommended.

Excellent reader suggestions for:
corn minute microwave
and
adding a good squirt of lime juice.
Thanks!
I only used 1 tbs evoo.
And the mint was a great addition!

Great as written and endless wonderful variations are possible--basil or cilantro, black beans, minced red onion, minced seeded jalapeño, diced avocado, on a bed of arugula or other greens. Love this so much.

The directions refer to cooking the corn and shucking it raw. Please advise if the salad is made with raw or cooked kernels. Thanks!

added cukes too. excellent!

I added a good squeeze of lime and it really zipped it up.

Made with cherry tomatoes and fresh sweet corn. Nice summer dish. As a side I think this serves up to eight, but I suppose it depends on what a side portion looks like to you.