Fresh summer corn on the cob is the star in this dish! You can put away the vinegar for this salad – the juice from the fresh tomatoes delivers the perfect amount of acidity. In midsummer, with peak-season produce, you just can’t beat this combination!
Bon Appétit! Chef Bettina
Fresh Corn Salad with Tomatoes, Feta and Basil
2 to 3 cups cooked corn kernels (5 to 6 ears) – I like to grill corn for taste & color
1 large or 2 medium ripe tomatoes, medium dice
4 ounces feta cheese, crumbled (about 1 cup)
½ cup chopped fresh Basil leaves (or mint if you prefer)
3 tablespoons quality extra-virgin olive oil
Kosher Salt and freshly ground black pepper
In a medium bowl, place the corn, tomatoes, cheese and mint. Drizzle with the olive oil and toss to coat.
Season to taste with salt and pepper, toss again. Garnish with additional basil leaves and serve.
*Bettina Tolin is a graduate of Le Cordon Bleu College of Culinary Arts in Austin. She has cooked in the kitchens of the Ritz-Carlton Amelia Island, Florida. She is currently the Executive Chef and owner of Marcello’s overlooking the historic lighthouse in Port Isabel. Marcello’s Ocean Grille & Spirits was recently written up in Texas Monthly magazine as the new trending restaurant for dinner and brunch in the South Padre Island area.