Corn Salad With Tomatoes, Feta and Mint

By Mark Bittman

Updated July 14, 2025

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Total Time
5 minutes
Rating
5(7,575)
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 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)

  • ½ cup chopped fresh mint leaves

  • 3 tablespoons extra-virgin olive oil

  • Salt and freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

27 grams carbs; 33 milligrams cholesterol; 300 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 20 grams fat; 4 grams fiber; 436 milligrams sodium; 9 grams protein; 4 grams sugar

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
7,575 user ratings
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Comments

Elizabeth

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

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.

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!

J Turbo

Summer is a bowl. My family loves this recipe.

DanY

Sweet corn is just in season here in the Pioneer Valley of western Mass and it is awesome. I made this a couple of days ago but didn’t have any mint so I substituted cilantro. It was great but I will make it again with the mint.

Jess

Absolutely delicious. Saw a highly rated comment about cooking the corn first so popped it in the microwave for a couple minutes. Was glad I did. I tested it before adding the olive oil, salt, and pepper. It was good, but the flavors really popped once I added those pieces in

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Credits

"How to Cook Everything Vegetarian"

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