Gather all your summer produce; put it in this corn salad

This is a perfect summery side dish—I first served it aside skewers of grilled garlic-basil chicken and warm naan—but it can easily be transformed into more of a stand-alone dish with the addition of beans or grains. Chickpeas are particularly good, and their inclusion makes the salad incredibly substantial. With a hunk of bread and a few salted cucumber spears, dinner can be done. As Bittman notes, "In midsummer, with a couple of thick tomato slices, there is nothing better."

Meet your side dish.Meet your side dish. Photo by Alexandra Stafford

A Few Tips

Use Samin Nosrat's trick to easily strip corn kernels from cobs, and this salad will materialize in no time: Line a large, wide shallow bowl or plate with a tea towel. Use one hand to hold an ear of corn in place upright, pinching the ear at the top. Use your other hand and a chef's 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, and resist the temptation to cut off more rows at once—that'll leave behind lots of precious corn.

Cut the corn the smart way, and don't add tomatoes if you are making this ahead.

Bulk it up: Bittman suggests cooked rice or beans for a more filling salad. I've had success with chickpeas and imagine black beans, black-eyed peas, lentils, quinoa or any grain (bulgur, farro, barley) would all work here. Be sure to adjust the dressing with more olive oil and lime juice, because the beans and grains will soak it up.
Buffed up salad = a meal.Buffed up salad = a meal. Photo by Alexandra Stafford

To make it ahead: This salad is definitely best eaten right away—the tomatoes deteriorate quickly and the herbs loose their vibrant green color. If you want to get a headstart on dinner preparations, make the salad leaving out the tomatoes and herbs, then toss them in just before serving.

Raw Corn Salad with Tomatoes, Feta, and Herbs

By Alexandra Stafford

  • 4 ears corns, shucked
  • 1 pint cherry tomatoes, halved
  • 4 ounces feta, crumbled (I prefer in-brine varieties)
  • 1/4 cup finely chopped mint
  • 16 ounces cooked beans, such as chickpeas, black beans, or white beans, optional, see notes above
  • kosher salt and pepper to taste
  • 4 to 6 tablespoons extra virgin olive oil
  • 1 lime, halved

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How are you planning on using your summer produce? Let us know in the comments!

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