• Listen Live
  • Connecticut Public
  • CPTV
  • WNPR
  • Donate
  • Skip to primary navigation
  • Skip to 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
  • February 20, 2019

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: 3
Rating: 4
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: 3
Rating: 4
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.

Reader Interactions

Comments

  1. Fisher Rosalea says

    August 12, 2018 at 10:22 pm

    Why can’t I email this recipe to a friend. I can’t see the list of ingredients when I try to share it.

    Reply »
    • Robyn Doyon-Aitken says

      August 13, 2018 at 9:58 am

      The site doesn’t have that option. Can you send your friend a link? https://foodschmooze.org/recipe/mark-raymonds-favorite-corn-salad/.

      Reply »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

 

Listen to the Faith Middleton Food Schmooze on Connecticut Public Radio Thursdays at 3:00 pm and 9:00 pm, and Saturdays at 12:00 pm. Live streaming at WNPR.org.

Join the Conversation

facebook

Recent Comments

  • Lydia Eversole on Cinnamon for Health?
  • Gordon on Canada’s Butter Tart & Cocktail Recipes from Storied Bars of New York
  • Robyn Doyon-Aitken on Ina Garten’s Decadent Gluten-Free Chocolate Cake
  • Joseph Norris on Lidia’s Insanely Delicious Italian Beef Roasted in Barolo Wine
  • Virginia Tummelson on Ina Garten’s Decadent Gluten-Free Chocolate Cake

Featured Cookbook

Bollywood Kitchen by Sri Rao

GET A TASTE OF THIS BOOK

Footer

© 2019 Connecticut Public

  • Listen to the Food Schmooze on WNPR
  • About The Food Schmooze & Team
  • The Faith Middleton Show on WNPR
  • Listen Live
  • Food Programs on CPTV
  • Contact The Food Schmooze
  • Audience Care
  • Underwriting / Sponsorship
  • Privacy Policy & Terms of Use