RAW CORN SALAD

mark bittman’s raw corn salad with tomatoes, feta, basil & mint


DESCRIPTION

INGREDIENTS
4 ears corns, shucked

1 pint cherry tomatoes, halved

4 ounces feta, crumbled (I prefer in-brine varieties), optional

1 cup finely chopped basil

1/4 cup finely chopped mint

Kosher salt and pepper to taste

4 to 6 tablespoons extra virgin olive oil + more to taste

1 lime, halved

INSTRUCTIONS
Line a shallow bowl or plate with a kitchen towel. Use one hand to hold an ear of corn in place upright atop the kitchen towel. With your other hand, use a 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. Transfer corn to a bowl with the tomatoes, feta, and herbs. If using the chickpeas or beans, add them to the bowl as well.
Add 1/2 teaspoon kosher salt and pepper to taste. Add 4 tablespoons oil and the juice of half a lime. Toss and taste. Add another 1/2 teaspoon salt if necessary and more pepper to taste. If it needs more acidity, squeeze in the remaining lime. If it needs more dressing, drizzle in the remaining 2 tablespoons oil. Toss. Serve immediately.