• 2 ears corn - kernels sliced off cobs
• 1 large or 2 med ripe tomatoes - cut into small pieces
• 1/2 cup crumbled feta cheese
• 1 1/2 Tbsp extra virgin olive oil
• 1/4 cup fresh mint leaves (can substitute dried)

1. Add the corn, tomatoes, and cheese in small salad bowl. drizzle with olive oil and toss.
2. Add mint leaves and toss. Taste and add dalt and pepper. Serve.
3. Can use fresh or frozen corn either raw or cooked

Serves: 4      Total Cook Time: 10 min prep
Source: NYT cooking app