I found this recipe on one of my favorite food sites– Food 52 and I had to make this amazing corn salad which is absolutely no cooking at all. What could be better? The corn in the summer is so amazing and all of the other ingredients are readily available and super easy to make.
I made a few changes from the original on Food52 but check out their site it’s worthwhile. www.food52
4-5 ears of fresh corn shucked– I happen to have bought 5 ears of corn so I used all 5 don’t use less than 4
1 pint of small tomatoes–plum, cherry or whatever — halved
4 oz. of good feta cheese crumbled
1 cup chopped fresh basil
1/4 cup chopped fresh mint
1 can of Cannellini beans –or black beans or whatever kind of beans you prefer –rinse and drain before adding
Kosher Salt and Freshly Ground Black Pepper to taste
4-6 Tablespoons of Extra Virgin Olive Oil
Cut the corn off the cobs. Try to get as close to the cob as possible. This can be a messy process so I use a bundt pan and place cob in the hole of the bundt pan and cut down so almost all of the kernels fall in the pan.
Then in a nice size bowl I put the corn, sliced tomatoes, crumbled feta, herbs, and I added the beans.
I added 1/2 teaspoon of kosher salt and a few grinds of the pepper mill– taste and add 4 Tablespoons of the Olive Oil and the juice of half a lime. Mix well and taste if it needs a little more oil you can add and if you think it needs more S and P you can add now as well. I didn’t add more salt and pepper because the feta is salty and 1/2 teaspoon was enough. You can also add a bit more lime juice if you’d like.
Mix well before serving and serve immediately at room temperature.