Description
This refreshing Corn and Blueberry Summer Salad combines sweet corn kernels and juicy blueberries with creamy feta and a tangy lime-honey dressing. Perfect for warm days, it’s a vibrant salad full of summer flavors that can be served immediately or chilled for enhanced taste.
Ingredients
Scale
Salad Ingredients
- 2 cups fresh corn kernels (about 3 ears)
- 1 cup fresh blueberries
- 1/2 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped fresh basil
Dressing
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Prepare the Corn: If using fresh corn on the cob, cook the corn by grilling or boiling it until tender, about 5 minutes. Then allow it to cool and cut off the kernels carefully with a knife.
- Combine Salad Ingredients: In a large bowl, add the cooled corn kernels, fresh blueberries, crumbled feta cheese, thinly sliced red onion, and chopped fresh basil. Gently mix to distribute the ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the olive oil, fresh lime juice, honey, salt, and black pepper until the dressing is fully emulsified and smooth.
- Toss Salad: Pour the dressing over the salad ingredients in the large bowl and gently toss all components to coat them evenly with the dressing.
- Adjust and Serve: Taste the salad and adjust seasoning if necessary. The salad can be served immediately or chilled in the refrigerator for 15 to 30 minutes to let the flavors meld together before serving.
Notes
- For a vegan option, omit the feta cheese or substitute with a plant-based cheese alternative.
- Fresh sweet corn is preferred, but thawed frozen corn can be used if fresh is unavailable.
- Add sliced avocado for extra creaminess and richness if desired.
