We are experiencing an unseasonably early and hot summer here in Portland with temperatures soaring above 100 degrees in June! In the past we always had to wait until the fourth of July for real summer but it seems like this warming trend is sticking around. Though triple digit weather is too hot for pale Scandinavians like me I have been enjoying the abundance of early fruits and vegetables from the farmers market. This summer corn salad is so light and flavorful and takes minutes to throw together so it’s a perfect side to bring to a barbecue or to serve alongside a simple summer grilled main. I also love the leftovers for lunch when topped with a little extra protein (grilled chicken is usually my go-to). Or you could swap the feta for avocado and make an awesome vegan salad! Perfect for those days when it’s just too hot to cook.
4 ears of corn off the cob*
1 cucumber, diced
1 cup of cherry tomatoes, sliced in half or quartered depending on size
1/4 red onion, diced
handful of mint and basil, shredded
2 teaspoons champagne vinegar
a few tablespoons of olive oil
salt to taste
4 oz feta, crumbled
In a large bowl combine the corn, cucumber, cherry tomatoes, red onion, mint and basil. Add the vinegar + olive oil and toss well. Season with salt to taste. Crumble the feta on top and chill before serving.
*I have found the easiest way to take corn off the cob is to hold the corn by the stalk over a bowl and scrape the kernels off with a very sharp knife.