We are loving all the fresh produce available in the grocery stores and at the local farmers’ markets right now. Lately, many of our nightly meals have consisted of lots of seasonal produce, some protein, and occasionally, they will also have a carbohydrate in some form as one of the ingredients. Many of these dishes have ‘salad’ somewhere in their name. But these dishes are definitely not the typical side or salad. They are produce laden masterpieces!
Within days of this recipe popping into my inbox, we had bought the ingredients and were ready to try it. If Eric had not been out of town for the week, I would have insisted we make it that very same day I found it. Instead, I waited for the weekend when Andrew could also join us. With three of my favorite ingredients in it, I was pretty sure it would be something I wanted to eat on repeat. And it is!
With corn and blueberries coming to the end of their season, now is the perfect time to make this delicious side dish. The recipe is easily halved, and any leftovers can be stored in the fridge for a day or two. Time is running out to enjoy this great recipe featuring two popular Summertime favorites!
Blueberry, Corn, & Feta Salad
Blueberry, Corn, and Feta Salad (adapted from tasteofhome.com) Total Time Required: 70 minutes, Prep Time: 50 minutes, Grill Time: 20 minutes, Makes: 10 servings
Ingredients:
- 8 medium ears sweet corn
- 3 tablespoons olive oil
- 3 tablespoons white balsamic vinegar
- 1 tablespoon minced fresh chives, plus more for garnish
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 cup fresh blueberries
- 1/2 cup crumbled feta cheese
Directions:
Carefully peel back the corn husks to within 1 inch of the bottom of the ears. Remove the silk.
Leaving the husks intact, remove the silk from the ears of corn.
Rewrap the corn ears in their husks. Secure the husks in place with kitchen string. Place the ears in a stockpot big enough to submerge the corn and cover them with cold water. Soak the corn ears for 20 minutes, then drain the water from the pot.
Soak the corn in water.
Grill the corn in their husks over medium heat with the grill lid closed for about 15 minutes or until the kernels are tender, turning the ears often.
Grill the ears of corn.
Cut the string off and peel back the husks. Cool the ears slightly then cut the corn from the cobs. Transfer the kernels to a large bowl.
Cut the kernels from the cob.
In a small bowl, whisk together the oil, vinegar, chives, salt, and pepper.
Whisk together the dressing ingredients.
Pour the dressing over the corn, tossing to coat. Gently fold in the blueberries and feta.
Add the dressing, blueberries, and feta to the corn.
Garnish the salad with additional chives.
Garnish the salad with additional chives and serve.
This is Summer produce at its best! ~Linda
Blueberry, Corn, and Feta Salad (adapted from tasteofhome.com) Total Time Required: 70 minutes, Prep Time: 50 minutes, Grill Time: 20 minutes, Makes: 10 servings
Ingredients:
- 8 medium ears sweet corn
- 3 tablespoons olive oil
- 3 tablespoons white balsamic vinegar
- 1 tablespoon minced fresh chives, plus more for garnish
- 3/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 cup fresh blueberries
- 1/2 cup crumbled feta cheese
Directions:
Carefully peel back the corn husks to within 1 inch of the bottom of the ears. Remove the silk. Rewrap the corn ears in their husks. Secure the husks in place with kitchen string. Place the ears in a stockpot big enough to submerge the corn and cover them with cold water. Soak the corn ears for 20 minutes, then drain the water from the pot.
Grill the corn in their husks over medium heat with the grill lid closed for about 15 minutes or until the kernels are tender, turning the ears often. Cut the string off and peel back the husks. Cool the ears slightly then cut the corn from the cobs. Transfer the kernels to a large bowl.
In a small bowl, whisk together the oil, vinegar, chives, salt, and pepper. Pour the dressing over the corn, tossing to coat. Gently fold in the blueberries and feta. Garnish the salad with additional chives.