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Corn and Feta Salad

  • Author: Chantelle Ellem
  • Total Time: 10 minutes
  • Yield: 4 1x



2 1/2 cups of fresh corn kernels, from about 4 ears of corn

3 roma tomatoes, chopped

200g feta, crumbled

1/2 cup fresh mint leaves, chopped

3 tablespoons extra virgin olive oil

Salt and pepper, to taste


1. Into a medium salad bowl, place the corn kernels, feta cheese, and mint. Drizzle over the olive oil and season with salt and pepper. Toss to combine. Serve immediately.


If you prefer, you can cook the corn or even BBQ it, rather than use raw corn.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Cuisine: Salad