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/.