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
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
- Toss all ingredients together in a large bowl. Season with salt and pepper and serve.
Why can’t I email this recipe to a friend. I can’t see the list of ingredients when I try to share it.
The site doesn’t have that option. Can you send your friend a link? https://foodschmooze.org/recipe/mark-raymonds-favorite-corn-salad/.
My husband and I are having a debate as to whether or not to cook the corn first. I don’t know what to do because I’ve checked out other corn salads on line and they recommend NOT to cook. My husband insists it must be cooked. We’d appreciate a response because we are eager to make it for a friend after listening to the “drool” from last week’s show.
Thanks a bunch,
Deb
I love this, Deborah. While it isn’t 100% necessary to cook corn before making a corn salad (there are plenty no-cook salads out there), I’m partial—especially if the grill is already coming into play—to charring corn on the cob on the grill, letting the ears cool, and then “fileting” the cob, adding those cut kernels to a salad. That roasty corn flavor makes any corn salad better. Chris Prosperi, who fancies himself a “lazy” home cook, might advise you to skip any and all steps that aren’t absolutely necessary, but like your husband, I can’t help feeling like even a quick 2-3 minute boil plumps up those kernels and gives the salt something to stick to (it also makes me feel like I put some effort in). Maybe it’s psychological! I think an experiment is in order. Mix one bowl with fresh, raw corn, a second salad with cooked. Let your friend crown the winner and solve this debate for you and the Mr.
Thanks so much, Robyn, what a thorough response. We often have “cook-offs” for fun, and we’ll probably try it. We always cook our fresh corn on the grill – can’t beat it. Like Chris Prosperi, we are also “lazy” cooks and never shuck the corn. As was mentioned on last week’s show – it means no mess of shucking. It simply peels off gently.
Thanks again.
You are so welcome. Thanks for listening!
I love this idea. I’m going to grill half and leave the other half uncooked and mix them together.