It’s so exciting to find a new recipe that becomes a favorite. I get tired of making the same things, so when something catches my eye, I try it and when we love it – Woohoo!
I received an email from THE KITCHN, a wonderful blog with the best recipes ever… this recipe was for Fresh Corn Salad with Tomato, Basil and Feta. I had everything but fresh corn. So this was on the list to make. I’m so glad I did! It’s so fresh, it’s the epitome of summertime (which arrives this Saturday!) – Fresh corn, easily cut off the cob and simply mixed with a few other ingredients and BAM! You have a large amount of corn salad fit for a King!
I didn’t change a thing from the original recipe which you can get to from the link above… (you can print from there as well!) I highly encourage you to check out The Kitchn website and subscribe – it’s a treasure to receive such wonderful recipes!
A quick recap:
Fresh Corn Salad with Tomato, Basil and Feta by The Kitchn
- 4 ears of corn, cleaned
- 4 roma or plum tomatoes (mine were medium to large), diced
- I used about 1/4-1/3cup minced red onion
- 2 oz. feta (usually I add more, but weighed it and it was perfect)
- 1/4 cup torn basil leaves
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
Cut kernels off of the cob and place in a large bowl. Add remaining ingredients. Stir to combine. Cover and refrigerate at least 30 minutes (leftovers keep in the fridge up to three days)
Note: This yields 4 to 6 servings as a side. Next time for two people I will cut this in half. It was delicious!!
This is how I cut corn off the cob:
(I use my large stainless mixing bowl, then put a 365 brand parmesan cheese container upside down inside the bowl, and use that to cut on. I have used another stainless mixing bowl in the past, but have to be so careful for my knife not to hit it and quickly dull)
✍️ Until next time…