When corn is in season, it's delicious enough to eat raw; just slice the kernels off the cob and toss with a few ingredients to make a quick side dish. This fresh, vibrant salad—amped up with lime juice and feta—is a great way to showcase raw corn's bold, sweet flavor. To remove kernels from the cob without making a mess, I like to use a serrated knife and cut the corn on a rimmed baking sheet to catch all the kernels.
- 5 cups fresh corn kernels (from about 5 ears of corn)
- 6 medium radishes, halved and thinly sliced
- 1 cup cilantro, roughly chopped
- 0.75 cup crumbled feta
- 2 scallions, chopped
- 1/4 cup olive oil
- 1 lime, juiced
- Salt and freshly ground black pepper
In a large bowl, combine the corn, radishes, cilantro, Feta, and scallions. Add the oil and lime juice and toss gently to combine. Season with salt and pepper to taste.