Sweet Corn Salad with Feta & Mint

It’s springtime in Florida… think outdoor dinners, beach days, and fun in the sun!

Over the next several weeks I’ll be offering entertaining ideas while dining al fresco, and highlighting dishes that are perfect for a picnic, a beach outing, or enjoyed while on the water. Local Florida produce that’s in season includes fresh corn, strawberries, citrus, tomatoes, squash, cucumber, eggplant, green beans, and potatoes to name a few!

I love Florida sweet corn, and with the zesty addition of fresh mint, you’ll find my Sweet Corn Salad with Feta & Mint to be a home run. It travels well and is fantastic on the go— or when served alongside whatever you’re grilling in the backyard. The ingredients are simple, but when fresh and local, they shine with minimal adornment. A little vinegar goes a long way in accenting the tomatoes, and a squeeze of honey highlights the sweetness of the corn. This salad comes together quickly, and you’ll love how bright, crisp and refreshing it is on a gorgeous spring day.


Chopping corn

When cutting the kernels off of the corn cob, turn it on it’s side. You’ll have a more efficient cut, and it will help to keep the kernels from flying off the board.

Chopping corn

Seeding tomatoes

While cutting the tomatoes, use your finger to scoop out the seeds and discard them. This will keep the salad from having too much liquid, which can dilute the flavor.

Chopped tomatoes

Adding chopped tomatoes

Add your ingredients to the bowl as you cut them.

Adding feta

Ingredients added

Zesting lime

You can zest the lemon right into the bowl. Try not to get the white pith, which can have a bitter flavor. I am using a microplane with larger holes here, but you can use whatever type of zester or grater you have.



Make Ahead Healthy Dinner Party Quick & Easy Mid-Week
Sweet Corn Salad with Feta & Mint
Print Recipe
5 from 1 vote

Sweet Corn Salad with Mint and Feta

Prep Time10 mins
Servings: 4


  • 4 ears corn
  • ½ pound tomatoes about 3 medium
  • 3 green onions
  • 5 ounces feta about ½ cup, crumbled
  • 2 tablespoons red wine vinegar
  • ¾ teaspoon kosher salt
  • 1 tablespoon extra virgin olive oil
  • Zest of 1 lemon
  • cup fresh mint chopped
  • 1 teaspoon honey


  • Cook the corn in boiling water for 3 minutes. Alternatively, you can grill the corn over medium heat, turning occasionally, for 4-5 minutes. Remove and let cool slightly.
  • Cut the corn from the cob and place in your salad bowl. Cut the tomatoes in half, and scoop the seeds out with your finger and discard. Dice the tomatoes and add to the bowl. Chop the scallions and add to the bowl, along with the mint and feta.
  • Add in the salt, vinegar, olive oil, honey, and zest. Toss to combine. Serve immediately, or refrigerate up to 6 hours before serving.

Tips & Tricks

When cutting the corn, turning it on it's side will create a more efficient cut, and will help keep the kernals from flying off the board.
When cutting the tomatoes, scoop the seeds out with your finger and discard them. Getting rid of the excess liquid will keep your salad from being too soggy.


  • Emily says:

    5 stars
    I love your tips that you include, it’s so helpful to learn from a chef! Thank you for posting such delicious Florida recipes. – Emily R

    • KeyLimeLexi says:

      Thanks Emily! I like to include photos and tips that I think will make the recipe, and cooking in general, more approachable and easy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

© 2018 T/Street LLC. |  Privacy Policy  |  Contact
Key Lime Lexi is a trademark of T/Street LLC.