Corn Salad with Radish and Feta
Corn salad with radish and feta
Maggie Shi/TODAY
print recipe
Rating:
-1 (0 rated)
Servings:
4-6

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. 

RELATED: Corn recipes and tips: Ways to prep it, plus a delish corn pudding

Ingredients

    • 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

Preparation

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.