Fresh Corn Salad with Tomatoes

Fresh corn cut off the cob, fresh crisp tomatoes, mint & feta! This corn salad is delicious with just olive oil & salt & pepper to dress it. A perfect accompaniment to anything really. 

I served this salad as part of a dinner buffet with the Arugula Salad with Grilled Halloumi & a grilled vegetable torte. All 3 recipes from NYT Cooking! One of my favourite sites to get ideas & recipes from.

The rest of the menu was Blackened Fish Sandwich – Tasting Table  & some potato chips!  I used pre-made Pollack fish burgers from Costco. We really like these fish burgers…we also get the frozen salmon burgers from Costco as well.

The complete menu was

Mango Tequila Guacamole & Strawberry, Tequila & Aperol Slushy Drink!!

Blacken fish burgers served with lettuce, sliced tomatoes, guacamole & the aoli from the menu & buns,

Fresh corn salad with tomato & mint

Grilled vegetable Torte

Arugula salad with grilled Hallouni

Potato chips

Blueberry Pie

Fresh Strawberry Pie

Here is the recipe for the Corn Salad from NYT Cooking Mark Bittman

Ingredients

3 cups of corn from 6 ears of corn

a handful of grape tomatoes or 1 large ripe tomato

1 cup feta cheese, crumbled

3 tbsp olive oil

1/2 cup fresh mint leaves, chopped

salt & pepper

 

METHOD

  1. Boil the corn & let it cool
  2. Using a knife cut the kernels off the cobs..I do this over a large bowl so that all the pieces of corn just fall into the bowl & not all over the counter!!
  3. Cut the grape tomatoes into half or quarters, depending upon your preference, if using a large tomato, dice it. Add the tomatoes to the corn kernels
  4. Add the crumbled feta to the bowl
  5. Drizzle some olive oil on & mix the ingredients together
  6. Add the mint leaves. Toss the mint into the other
  7. Seaaon with salt & pepper

Enjoy!

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