• Listen Live
  • Connecticut Public
  • CPTV
  • WNPR
  • Donate
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Faith Middleton's Food Schmooze

Search Recipes

  • Home
  • Recipes
    • Thanksgiving
    • Christmas
    • Easter
    • Grilling
    • Breakfast
    • Breads
    • Dessert
    • Chocolate Everything!
    • Drinks
    • Entreés
    • Sandwiches
    • Side Dishes
    • Salads
    • Soups
    • Sauces
  • Faith’s Favorites
    • Wines
    • Cookbooks
  • Tips
  • Food Notes
  • Listen
    • The Food Schmooze Episodes
    • The 60-Second Food Schmooze
  • Videos
  • Get the Podcast

Mark Raymond’s Favorite Corn Salad

corn salad_Joy_Flickr

It’s really Mark Raymond’s sister Meredith’s recipe, but she was generous enough to share it with Mark after it drew raves at a family picnic. Mark and Meredith adapted a simple chilled corn salad recipe  to include smoked paprika, a nod toward Mark’s love of all things Spanish and Argentinian. It’s easy to make it your own. Use more or less feta, onion, or basil. Go heavy on the cherry tomatoes. Add sliced avocado, if you like. Whatever strikes your fancy. The recipe is also easy enough to double or even triple for your own family gathering.

Photo: Joy/Flickr, creative commons

corn salad_Joy_Flickr
Mark Raymond's Favorite Corn Salad
Votes: 8
Rating: 4.13
You:
Rate this recipe!
Print Recipe
  • CourseSide Dish
  • CuisineAmerican, Spanish
Servings
4 people
Servings
4 people
corn salad_Joy_Flickr
Mark Raymond's Favorite Corn Salad
Votes: 8
Rating: 4.13
You:
Rate this recipe!
Print Recipe
  • CourseSide Dish
  • CuisineAmerican, Spanish
Servings
4 people
Servings
4 people
Ingredients
  • 4 cups fresh corn, sliced off the cob (or frozen and thawed)
  • 1 cup cherry tomatoes halved
  • 1/2 cup crumbled feta
  • 1/4 red onion finely chopped
  • 1/2 cup basil leaves thinly sliced (or snipped with scissors)
  • 3 tablespoons olive oil
  • Juice of 1 lime
  • 1/2 teaspoon smoked paprika
  • kosher salt
  • freshly ground black pepper
Servings: people
Instructions
  1. Toss all ingredients together in a large bowl. Season with salt and pepper and serve.

Primary Sidebar

facebook

Featured Cookbook

GET A TASTE OF THIS BOOK

Footer

© 2025 Connecticut Public

  • Listen to the Food Schmooze on WNPR
  • About The Food Schmooze & Team
  • Listen Live to Connecticut Public Radio at WNPR.org
  • Contact The Food Schmooze
  • Audience Care
  • Underwriting / Sponsorship
  • Privacy Policy & Terms of Use