2 to 3 cups raw or cooked corn kernels (from 4 to 6 ears)
1 large or 2 medium ripe tomatoes, cut into fairly small pieces
4 ounces feta cheese, crumbled (about 1 cup)
½ cup chopped fresh mint leaves
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Put the corn, tomatoes, cheese and mint in a medium bowl.
Drizzle with the olive oil and toss to coat.
Season to taste with salt and pepper. Serve.