With the availability of fresh corn on the cob and garden tomatoes, there are a number of possibilities for different kinds of salads. My friend Julie suggested a recipe that she had made for friends. All of her guests enjoyed this salad. It sounded delicious and I decided to make it. I served the salad with garden cucumbers and steak grilled on the barbecue.
The recipe is simple; corn kernels, tomatoes, mint, feta cheese, lemon juice and oil. You can add salt and pepper to taste. The fresh mint adds the crispness to the salad and also not overcooking the corn so that the kernels are still crisp adds to the flavour. Depending on the kind of corn you use, the colour of the salad can range from more pale tones to a peach colour. Both the DH and I enjoyed this salad and I even had a second helping.
2 fresh corn on the cob
10 cherry tomatoes, sliced into halves or 2 regular tomatoes, chopped
1/3 cup feta cheese, crumbled or small cubes
10 fresh mint leaves, chopped
1-2 tbsp olive oil
1 tbsp lemon juice
salt and pepper to taste
Steam or microwave the two husked corn cobs. Cook until they are still crisp. I cooked them in a glass container, with a bit of water, in the microwave for six minutes. Cool in cold water.
Slice the corn off the cobs and add the corn to a medium size bowl. Add the rest of the ingredients. Mix well and add more oil or lemon juice base on taste. Place in the fridge for at least 30 minutes before serving. Serves 4.