Raw Corn Salad with Tomatoes, Feta, and Herbs

Name: Raw Corn Salad with Tomatoes, Feta, and Herbs
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 4 pieces Corn (4 ears corns, shucked); 3 cup Cherry Tomato (3 cups cherry tomatoes, halved); 1 cup Basil (1 cup fresh basil leaves, torn if large); ¼ cup Chives (1/4 cup finely chopped chives); ¼ cup Mint (1/4 cup fresh mint leaves); 0 pieces Sea Salt (Flaky sea salt or kosher salt); 0 pieces Black Pepper (pepper to taste); ¼ cup Extra Virgin Olive Oil (1/4 cup extra virgin olive oil, plus more to taste); 3 tbsp Lime Juice (3 tablespoons fresh lime juice); 4 oz Feta Cheese (4 ounces feta (crumbled or sliced) or burrata)

Raw Corn Salad with Tomatoes, Feta, and Herbs - Salad (American)

20 minAmerican

Servings4

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Vegetarian
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Line a shallow bowl or plate with a kitchen towel. Use one hand to hold an ear of corn in place upright atop the kitchen towel. With your other hand, use a knife to cut off two to three rows of kernels at a time by sliding the knife down the cob. Get as close to the cob as you can.
2Transfer corn to a large bowl, along with the tomatoes, and herbs. Season with a big pinch of salt and pepper to taste. Add the olive oil and fresh lime juice. Toss and taste. Adjust with more salt and more pepper to taste. If it needs more acidity, add more lime. If it’s too sharp, drizzle in more olive oil to taste.
3Add the feta and toss again, or, if you’re using burrata, break it over the salad. Serve immediately. (See notes above if you’d like to make this ahead of time.)