Raw Corn & Tomato Salad

Raw corn salads celebrate summer’s sweetest harvest without turning on the stove. Juicy tomatoes, peach, basil, and feta mingle with the kernels in a lime-honey dressing for an easy lunch.

Serves 4 · 20 min prep

Estimate for one serving

• 245 cal
• 7g protein
• 28g carbs
• 13g fat
• 5g fiber

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Ingredients

• 3 cups fresh sweet corn kernels
• 2 cups cherry tomatoes
• 1 large ripe peach
• 1 medium red bell pepper
• 1/2 cup fresh basil leaves
• 1/4 cup red onion
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon honey
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup crumbled feta cheese

Instructions

1. 1Shuck the corn if needed and stand each ear upright in a wide bowl; carefully slice downward with a sharp knife to release the raw kernels, then scrape the cob lightly to catch the milky juices.
2. 2Halve the cherry tomatoes and place them in a large mixing bowl with the corn kernels.
3. 3Dice the peach into bite-size pieces and add them to the bowl so their juices mingle with the tomatoes.
4. 4Core and finely dice the red bell pepper, then mince the red onion; add both for crunch and mild sweetness.
5. 5Stack the basil leaves, roll them tightly, and thinly slice into ribbons; scatter most of the basil over the vegetables, reserving a pinch for garnish.
6. 6In a small jar or bowl, whisk together the olive oil, lime juice, honey, salt, and black pepper until the dressing looks glossy and emulsified.
7. 7Pour the dressing over the salad and toss gently with a large spoon so every piece is lightly coated without crushing the tomatoes or peach.
8. 8Fold in the crumbled feta just before serving so it stays distinct and creamy.
9. 9Taste and adjust seasoning with an extra pinch of salt or squeeze of lime if needed, then let the salad sit five minutes so flavors marry.
10. 10Divide into bowls or meal-prep containers, top with the reserved basil, and serve chilled or at cool room temperature for a bright midday plate.