Corn Salad With Tomatoes, Feta and Mint

By Mark Bittman

Updated July 15, 2025

Corn Salad With Tomatoes, Feta and Mint
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Total Time
5 minutes
Rating
5(6,354)
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 3cups raw or cooked corn kernels (from 4 to 6 ears)
  • 1large or 2 medium ripe tomatoes, cut into fairly small pieces
  • 4ounces feta cheese, crumbled (about 1 cup)
  • ½cup chopped fresh mint leaves
  • 3tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

300 calories; 20 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 9 grams protein; 436 milligrams sodium

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
6,354 user ratings
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Comments

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!

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.

Elizabeth

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

Evamarie

Delish! And so dang easy, you could make it with your eyes closed. My only substitution was I used grape tomatoes cut up as that is what I had on hand. This really is a winner and I will put it in regular rotation. Served it as a side with a grilled chicken breast. Yum!

Judy

Great as written, but I always add black beans and minced red onion. I could eat this every day.

Lisa

Can you make this a day ahead?

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Credits

"How to Cook Everything Vegetarian"

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