corn and sumac salad

5 from 1 reviews


4 ears of corn*
Olive oil
1 pint cherry tomatoes, sliced in half (300g)
1/2 cup chopped parsley (from 1 small bunch) (20g)
10 to 15 Castelvetrano olives, pitted and sliced into quarters (optional)
7 ounces feta, crumbled** (200g)
1 tablespoon lemon juice (15g)
1 tablespoon sumac, + more to garnish (or more to taste)
1/8 teaspoon red pepper flakes (optional)
1/2 to 3/4 teaspoons salt, or to taste
2 tablespoons extra virgin olive oil (plus more for coating the corn) (25g)


  1. Preheat the grill or broiler to high.
  2. Coat the corn in some olive oil. If broiling, place the ears on a sheet pan, if grilling, place them directly on the grates. Rotate the ears when one side develops a nice golden color and a few dark brown spots, being careful not to let the whole side burn. Once they’re evenly grilled, remove and cool on a cutting board. Once you can handle them, cut the corn off the ears.***
  3. Place the grilled corn, cherry tomatoes, parsley (reserve a teaspoon for garnish), olives, and feta in a mixing bowl. Evenly sprinkle with the lemon juice, sumac, red pepper flakes, salt, and extra virgin olive oil, and gently toss together to combine. Serve casually in the mixing bowl, or remove to a serving bowl and garnish with the reserved parsley.


* You can substitute 4 cups frozen corn if you don’t have fresh ears of corn. Simply coat the corn in about 1/2 tablespoon of olive oil, spread out on a sheetpan, and roast at 450° F until it turns a little deeper golden.

** See the note above the recipe to learn how to make this vegan.

*** I don’t know why everyone always does this by balancing the corn by one point on the cutting board and slicing down the ear. I like to place the ear of corn flat on the cutting board so it’s pointing toward/away from me, and then I hold the knife so it’s pointing in the same direction as the cob. I then slice down the right side of the cob, rotate, and slice down the right side again (I’m right-handed). This is way easier and makes less of a mess. As always, slice away from your fingers, and hold onto the corn from the side you’re not slicing down.