Mark Raymond’s Favorite Corn Salad
Course
Side Dish
Cuisine
American
,
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
Instructions
Toss all ingredients together in a large bowl. Season with salt and pepper and serve.