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I don’t know about you but I get cranky when I’m hot, like when it feels like the inside of a volcano around here. Not to mention the heat really cramps my style when it comes to summer entertaining. I’m the kind of person who loves to have dinner on the porch. Who doesn’t love a good porch? I don’t think I’ve met a single person in Charlotte who isn’t a porch enthusiast. But feed me a hot meal on a porch in this heat and I will most likely have a toddler style meltdown. 

This heat calls for light, summer foods that can cool you down and keep you refreshed. That’s exactly what this corn salad does. You can serve it warm or chilled, but as you’ve probably gathered, I’m a fan of the chilled version when it’s more than 85 degrees outside. I serve this salad as a side dish, but I’ve also found it is a great topping for tacos too, or even as a snack with tortilla chips. And better yet – it keeps for about a week in the fridge!



  • 3 ears of corn, cut off the cob
  • ¾ cup cherry tomatoes, halved
  • 1 Tbsp. olive oil
  • ¼ of a red onion, diced
  • Zest of ½ a lime
  • Juice of ½  a lime
  • 3 oz. feta cheese, crumbled
  • 3 Tbsp. rice wine vinegar
  • Chopped cilantro, for garnish
  • Salt & pepper to taste



  1. Sautee corn and tomatoes in olive oil over medium heat until tender & heated throughout
  2. Mix remaining ingredients in a medium serving bowl
  3. Place in refrigerator until chilled, about 1 hour
  4. Garnish with cilantro and serve


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Kate was born and raised in Atlanta, GA and is a recent addition to the Queen City. When she’s not in the kitchen experimenting, you can find her cuddled up with a cookbook and her loyal pup, Tuck. To see more of what she’s cooking up- check out her Instagram or visit