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This vibrant summer corn and tomato salad celebrates the season's bounty with minimal preparation. The sweet kernels pair perfectly with juicy tomatoes and tangy feta for a dish that works as a side or light main course. I discovered this combination years ago when my garden produced more corn and tomatoes than I could handle, and it's remained a staple at my summer gatherings ever since.
I first served this at an impromptu backyard dinner when temperatures were too high to cook indoors. My guests couldn't stop commenting on how the simple ingredients created such bright, harmonious flavors.
Ingredients
- Fresh corn: Kernels cut from approximately 5 ears, ideally purchased same day for maximum sweetness
- Grape tomatoes: Halved to release their juices, which help create the natural dressing
- Green onions: Providing a mild allium flavor that doesn't overpower the delicate corn
- Fresh lemon juice: Adds brightness and helps preserve the salad's colors
- Good quality olive oil: Look for extra virgin with a fruity profile
- Crumbled feta cheese: Traditional Greek or French varieties offer the best tangy counterpoint
- Salt and freshly ground black pepper: Essential for bringing all flavors together
Step-by-Step Instructions
- Prepare the corn:
- Remove husks and silk from corn ears. Stand each ear vertically on a cutting board and carefully cut downward with a sharp knife to remove kernels. Rotate the ear and continue until all kernels are removed. For maximum sweetness, use raw corn kernels, but you can briefly blanch them in boiling water for 1 minute if preferred.
- Combine the base ingredients:
- In a medium bowl, gently toss together the fresh corn kernels, halved grape tomatoes, and sliced green onions. The varying textures and colors create a visually appealing foundation.
- Add the dressing:
- Pour the fresh lemon juice and olive oil over the vegetable mixture. Toss thoroughly but gently to ensure even coating without bruising the delicate ingredients.
- Finish with cheese and seasoning:
- Carefully fold in the crumbled feta cheese, distributing it evenly throughout the salad. Season with salt and freshly ground pepper, tasting as you go to achieve the perfect balance.
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The feta cheese is truly the magical ingredient in this recipe. I once made it without when I had a dairy-free guest, and while still good, it lacked that special something. The salty, tangy cheese creates the perfect counterpoint to the sweet corn and juicy tomatoes.
Make It Ahead
This salad actually improves after sitting for about 30 minutes at room temperature, allowing the flavors to meld together. If making further ahead, refrigerate for up to 24 hours, but remove it about 20 minutes before serving to take the chill off. The olive oil may solidify slightly when cold, but will quickly return to liquid at room temperature.
Variations To Try
The beauty of this simple salad lies in its adaptability. Try adding diced avocado for creaminess, chopped fresh herbs like basil or cilantro for brightness, or a minced jalapeño for heat. You can even transform it into a heartier dish by adding black beans or cooked quinoa. My personal favorite variation includes a handful of fresh basil from my garden and a splash of balsamic vinegar.
Serving Suggestions
While perfect as a side dish alongside grilled chicken or fish, this salad can easily become the star of a light meal. Serve it atop a bed of arugula with crusty bread on the side, or spoon it into lettuce cups for an elegant appetizer. During corn season, I often make a double batch and enjoy it for lunch throughout the week.
Frequently Asked Questions
- → What type of corn works best?
Fresh corn kernels are ideal for this dish, but frozen or canned can work in a pinch.
- → Can I substitute feta cheese?
Yes, goat cheese or queso fresco can be great alternatives to feta.
- → Is the lemon juice necessary?
Lemon juice adds brightness to the dish, but you can replace it with lime juice or a splash of vinegar if preferred.
- → How do I enhance the flavor?
Adding fresh herbs like basil, cilantro, or parsley can elevate the flavors further.
- → Can I make this dish ahead of time?
Yes, you can prepare it a few hours in advance, but wait to add the feta until just before serving to maintain its texture.