There are leaves on the ground already, the air is getting chilly, there are halloween costumes in shops and there is pumpkin spice everything everywhere. Despite the evidence and despite the fact that it is nearly the middle of September, I refuse to believe that it is no longer summer. I am wearing summer clothes, doing summer things and eating summer foods. One of my favorite things this summer is this corn, tomato and feta salad.
This recipe is great with fresh picked corn cobs, grilled and slightly charred on the barbecue, kernels scraped off-but I tack towards lazy so quite often, I use a bag of frozen corn, which makes a really good salad too, and it is really easy to make.
The frozen corn cheat works well in this recipe, but don't try it with subpar or off-season tomatoes. Get the best tomatoes you can find; the intense flavour of summer tomatoes is amazing with the sharp lime and the salty feta. The tomato-corn-feta combination is simple and minimalistic like a caprese: bright acid, creamy cheese and sunny tomatoes. This salad is hearty and filling; a bit of grilled chicken or fish on the side makes this a meal. If you have any leftovers, this salad is great on fish tacos too.
corn, tomato and feta salad:
- 4-5 ears of corn, barbecued, kernels scraped off, or 1 bag frozen corn kernels, thawed
- 1-2 pints of small tomatoes, chopped in medium size pieces
- lime juice from 2-3 limes
- olive oil
- lots of cumin
- a bit of cayenne powder
- generous salt and pepper
Toss together tomatoes, corn and feta. Blend lime juice, olive oil, cumin, cayenne, salt and pepper to taste, and toss together with salad. Eat salad, taste the summer and pretend it's not over just like I will.
Photo credits: Tyrel Hiebert