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(7,224)
Comments
Read comments

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

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
7,224 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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!

c

I used leftover corn I had grilled, which really elevated this dish with some smokiness.

Emily

So glad to see Mark Bittman on this page -- I'm actually at the Cleveland Heights library today, and I'm looking forward to trying Mark's recipe. It looks luscious!

Lil M.

Any idea how I can adjust the herbs to make this complement mussels in white wine, or do you think it would be fine alongside as-is? Using thyme and leeks for the mussels.

Private comments are only visible to you.

Credits

"How to Cook Everything Vegetarian"

Recipe Tags

or to save this recipe.