Mediterranean Corn Salad with Tomatoes and Feta
This simple side dish is a satisfying medley of textures and flavors that is sure to please the whole family, even the youngest members (my two boys can't get enough of this salad!). The star of this salad is fresh summer corn, which is complemented by tangy tomatoes and sweet red bell pepper. Bright yet tart lemon juice balances the sweetness of the dish, while fragrant basil brings a welcome freshness and feta cheese adds a creamy, salty bite. It’s a great late-summer potluck dish and a perfect accompaniment to all sorts of grilled fare. It even works well as a dip, scooped up with crunchy pita chips. And although this salad is so, so good with local sweet corn fresh off the cob and ripe summer tomatoes, you can certainly make it with frozen corn and canned tomatoes and it’s still delicious.
VEGETARIAN, GLUTEN-FREE
VEGETARIAN, GLUTEN-FREE
Author: Wholesome Family Kitchen
Serves: 4 to 6 as a side dish.
Ingredients
- • 1 tablespoon extra-virgin olive oil
- • ½ cup minced red onion (about ½ of a medium-sized onion)
- • 1 red bell pepper, cored, seeded, and diced small (roughly the same size as the corn kernels)
- • 4 ears corn, husks and silks removed and kernels cut from the cob (about 3 cups of corn kernels) *
- • 2 medium garlic cloves, peeled and finely minced
- • 1 pint grape or cherry tomatoes, halved (or quartered if large) (about 2 cups) **
- • 2½ tablespoons freshly squeezed lemon juice (plus more to taste)
- • ¼ to ½ teaspoon kosher salt, plus more to taste
- • Freshly ground black pepper, to taste
- • 2 tablespoons chopped fresh basil
- • ⅓ cup crumbled feta cheese
Instructions
- In a large sauté pan, heat the olive oil over medium heat. Add the onion, bell pepper, and ¼ teaspoon salt and a few grinds of black pepper, and sauté, stirring frequently, until the onion is softened and the pepper is slightly softened yet still retains some crunch, about 4 to 5 minutes. Add the corn and continue to cook, stirring frequently, until the corn is tender and starts to lose some of its starchiness, about 4 to 5 minutes. Stir in the garlic and sauté for 1 minute, then add the tomatoes and another generous pinch of salt (about ¼ teaspoon, or perhaps less if you’re using canned tomatoes). Continue to sauté, stirring frequently, until the tomatoes start to slump a bit and release some of their juices, about 2 to 3 minutes.
- Remove the pan from the heat and let the mixture cool slightly for a minute or two. Stir in the lemon juice and 1 tablespoon of basil. Taste and adjust seasonings if needed. If serving right away, scoop into a serving bowl and top with the feta cheese and another tablespoon of basil. Otherwise, store overnight (or up to 2 days) in a tightly covered container in the refrigerator. Bring to room temperature (or warm slightly) and taste and readjust seasonings. Top with feta cheese and basil just before serving.
Notes
* Cutting corn off the cob can be a mess-making process, at least in my experience, with corn kernels scattered across the kitchen counter and spilling onto the floor. The method I’ve found that works the best to help contain the mess is as follows: Set the shucked ear of corn vertically on its wider end in a shallow bowl, and carefully run a thin, sharp knife down one length of the corn, narrow tip to wide base. (The bowl should capture most of the corn kernel fallout.) Continue in this way, slicing vertically around the cob until all the kernels are removed.
And if you don’t have access to fresh corn on the cob, or you’re just not feeling up to peeling husks and cutting kernels off multiple ears of corn, feel free to use frozen corn, thawed and drained. (A 1-lb. package of frozen corn contains about 3 cups of corn, just enough for this dish.) You can even use corn that’s already been cooked; just add it in with the tomatoes to heat it through.
** You can substitute a 14.5-ounce can of diced tomatoes for fresh tomatoes. Just drain any excess juices before adding them to the pan. And if you go this route, it’s worth seeking out fire-roasted diced tomatoes for that smoky flavor element, which plays nicely off the sweet corn and red bell pepper.
And if you don’t have access to fresh corn on the cob, or you’re just not feeling up to peeling husks and cutting kernels off multiple ears of corn, feel free to use frozen corn, thawed and drained. (A 1-lb. package of frozen corn contains about 3 cups of corn, just enough for this dish.) You can even use corn that’s already been cooked; just add it in with the tomatoes to heat it through.
** You can substitute a 14.5-ounce can of diced tomatoes for fresh tomatoes. Just drain any excess juices before adding them to the pan. And if you go this route, it’s worth seeking out fire-roasted diced tomatoes for that smoky flavor element, which plays nicely off the sweet corn and red bell pepper.
Recipe by Wholesome Family Kitchen at https://www.wholesomefamilykitchen.com/recipe-summer-corn-and-tomato-salad-two-ways/