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How To Make Delicious ‘Corn And Tomato’ Salad


  • 4 mielies (cobs of corn)
  • 1 medium red onion (finely diced)
  • 200 g Rosa tomatoes (halved)
  • 200 g feta
  • 1 handful basil (chopped)
  • 1 Tbs balsamic glaze
  • 1 Tbs wholegrain mustard
  • 1 Tbs white wine vinegar
  • 6 Tbs olive oil
  • 1 pinch salt
  • 1 cloves garlic (chopped)
  • 2 medium heat red chillies (deseeded and finely chopped)


Cut the corn kernels off the corn cobs (mielies) and boil them in a little salted water until tender (about 4 min), drain and leave to cool. (If I am making it in a hurry, I simply run cold water over the corn in a sieve until it’s cooled down.)
Once cooled, place it into a large serving bowl and add the remaining ingredients, remembering to crumb in the feta.
Whisk the dressing ingredients together in a bowl and, once emulsified, pour over the salad.
Toss together until all the ingredients are well muddled and coated in the dressing.

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