Corn Salad With Tomatoes, Feta And Mint

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 by the bowl as is or toss it with cooked rice or beans for a more filling salad (add oil and vinegar accordingly). In midsummer, with a couple of thick tomato slices, there is nothing better.

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)
• 3 tablespoons extra virgin olive oil
• ½ cup chopped fresh mint leaves
• Salt and freshly ground black pepper

Directions:

1. Put the corn, tomatoes, and cheese in a medium salad bowl. Drizzle with the olive oil and toss.
2. Add the mint leaves and toss again. Taste and add salt and pepper. Serve.

Source: cooking.nytimes.com