Raw Corn Salad with Tomatoes, Feta, and Herbs | Alexandra's Kitchen
Inspired by this Mark Bittman recipe, this is an absolute favorite late-summer, early fall salad when the local corn is irresistible. Notes: If you'd like to make this ahead, hold the tomatoes and the herbs and add them just before serving. Feta: I prefer in-brine varieties, but any will do. If you can find Maplebrook Farms feta, buy it! It's truly special.