You must make this salad before summer ends. Fresh corn and tomatoes are at their peak now and this is one of the best ways to enjoy them. This refreshing salad has options: you can use regular tomatoes cut into bite-sized pieces or halved cherry tomatoes. Raw corn cut from the cob is the fastest and easiest, or you can grill ears of corn and cut off the kernels after the ears have cooled slightly.
This time I grilled the corn, which took about 10 minutes. It added a nice smoky flavor to the finished salad. I've made this with raw corn as well and it was equally delicious.
You can serve corn and tomato salad with or without feta cheese but don't forget the lemon or lime juice and the fresh mint and basil. Served as a side with grilled salmon, this salad makes for an ideal end-of-summer dinner.
2 to 3 cups of raw or grilled corn (about 4 ears)
2 tomatoes, cut into bite-sized chunks
4 oz. low-fat feta cheese, crumbled
Juice of one lemon or lime
1/4 cup fresh mint and/or basil leaves, coarsely chopped
1 Tbsp. olive oil
Salt and pepper to taste
Put corn, tomatoes, feta cheese, citrus juice and herbs into a medium bowl. Drizzle with olive oil, add salt and pepper to taste and serve.
One serving = one cup