Description
A refreshing and vibrant Corn and Blueberry Summer Salad that combines sweet corn, fresh blueberries, crisp cucumber, and tangy feta cheese, all tossed in a light lemon-honey dressing. Perfect chilled or at room temperature for a healthy and flavorful summer side dish.
Ingredients
Scale
Salad Ingredients
- 3 cups fresh sweet corn kernels (cut from about 4 ears of corn)
- 1 cup fresh blueberries
- 1/2 cup diced cucumber
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh basil
- 1/4 cup crumbled feta cheese
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Corn: Bring a pot of water to a boil and add the corn kernels. Cook for about 2 to 3 minutes until tender but still crisp, then drain and rinse under cold water to cool completely.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled corn, fresh blueberries, diced cucumber, finely diced red onion, chopped basil, and crumbled feta cheese.
- Prepare Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, honey, salt, and black pepper until well combined.
- Toss Salad: Pour the dressing over the salad mixture and gently toss to evenly coat all ingredients with the dressing.
- Let Flavors Meld: Allow the salad to sit for about 10 minutes before serving to let the flavors blend together thoroughly.
- Serve: Serve the salad chilled or at room temperature, as desired.
Notes
- Grilled corn can be used instead of boiled corn for a smoky flavor.
- You can substitute mint or parsley for basil if desired.
- This salad can be made ahead and stored in the refrigerator for up to one day.
