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Real World Eats: Feta and tomato salad with leftover corn

Addie Broyles

I love the first corn sale of the year. You know the one. The 5 for $1 deal that signals summer is really truly almost here and inspires shoppers to stand around the produce department, husking corn like they were on grandma’s back porch. (Are you an in-store corn-shucker? I explored this subject — as well as the “husk” versus shuck” debate — way deeper than anyone should back in 2012.)

I like to clean my corn at home, for the record, which is exactly what I did last week when I brought home way more corn than we could eat in one sitting. For the kids, who love eating buttered corn straight off the cob, I boiled the ears in a pot of salted water, and with the leftovers, I made this corn salad that is a spin on the popular Mexican street corn-style side dish you’ll find at restaurants all over the city now, from La Condesa to Torchy’s Tacos. If you’re a fan of raw sweet corn, don’t bother cooking the kernels.

Queso fresco is the traditional cheese used in this dish, but feta was just what I had in the fridge. It’s also getting to be tomato season, so I threw one of those in there, too. You could add any kind of Tajin or ground chile instead of cayenne (or leave it out altogether).

Corn, Feta and Tomato Salad

3 ears corn (cooked or raw)

1/2 cup feta

1/2 cup chopped tomatoes

1/4 cup chopped cilantro

2 Tbsp. olive oil

Juice of half a lime

Salt and pepper, to taste

Cayenne pepper (optional)

Cut the kernels off of the cob and into a bowl. Add feta, tomatoes, cilantro, olive oil and lime juice. Toss and season to taste. Serve as a condiment for tacos or wraps or as a side dish.

— Addie Broyles