4 ears of corn*
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)
* 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.