Serves 6
20 min
Corn and Blueberry Salad
Recipe GLPR16f58f13a1e008
A refreshing and colorful summer salad combining sweet corn kernels with juicy blueberries, crumbly feta cheese, and fresh cilantro, all tossed in a bright lime-cumin vinaigrette. This vibrant dish balances savory and sweet flavors with a hint of heat from jalapeño, making it the perfect light side dish or appetizer.
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Ingredients
1 cup fresh blueberries
6 ears fresh sweet corn, husked
1/2 cup crumbled feta cheese
1/4 cup fresh cilantro, chopped
3 green onions, diced
1 jalapeño pepper, seeded and minced
1/2 teaspoon ground cumin
1 tablespoon honey
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
Kosher salt and black pepper, to taste
Directions
Fill a large pot with water and bring to a rolling boil over high heat. Add the husked corn ears and return the water to a boil. Cook for 3 minutes until the kernels are tender-crisp, then carefully remove with tongs and place on a cutting board to cool until you can handle them comfortably.
Once the corn has cooled, hold each ear upright on a cutting board and use a sharp knife to cut the kernels away from the cob with downward strokes, rotating as you go. Transfer the kernels to a large mixing bowl.
Add the fresh blueberries, crumbled feta cheese, chopped cilantro, diced green onions, and minced jalapeño to the bowl with the corn kernels.
In a small bowl, whisk together the lime juice, olive oil, honey, ground cumin, kosher salt, and black pepper until well combined. Taste and adjust seasoning as needed.
Pour the dressing over the corn mixture and gently toss until all ingredients are evenly coated. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld and chill.
