This sweet corn blueberry salad is packed full of summer corn, sweet blueberries, feta cheese and cilantro. It’s light, refreshing and perfect for summer.
My husband and I have been watching an unhealthy amount of Kitchen Nightmares. The total plus side is that because it’s on Netflix nothing is bleeped out. That means I get to hear him say the f-word about 50 times an episode. I’m totally not bothered by this because I would rather hear the f-word that listen to those stupid beeps they insist on inserting on the TV version.
What can I say, I like my TV chefs Scottish and ready to use the f-word whenever necessary.
While I cannot put together a feast like chef Ramsay, and my kitchen will never get a Michelin star, I can throw together a pretty good salad. This summery corn blueberry salad is perfect summer and can be made a day in advance and still taste great.
As soon as I see fresh summer blueberries and corn for sale I always buy it in mass quantities. Usually I eat the blueberries plain and the corn steamed BUT sometimes I like to mix it up. That’s where this salad comes into the play. To start, I boiled my corn but you could also grill your corn to add another level of flavor. The dressing is a simple mixture of lime juice, olive oil, honey and a touch of cumin.
This salad is basically summer in a bowl. A big giant summer salad. Sooooo you should make it. Immediately, if not sooner.
Corn and Blueberry Salad
This sweet corn blueberry salad is packed full of summer corn, sweet blueberries, feta cheese and cilantro. It's light, refreshing and perfect for summer.
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
- 6 ears sweet corn
- 1 cup fresh blueberries
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh cilantro
- 3-4 green onions, diced
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- Kosher salt and pepper, to taste
Adapted from Better Homes & Gardens
Bring a large pot of water to a boil over high heat.
Husk the corn, cut off the stem at the bottom and boil for 3 minutes. Remove the corn from the pot and let cool. Once cool cut the kernels off the cob.
In a large bowl add corn kernels, blueberries, feta cheese, cilantro, green onions and jalapeño pepper.
In a small bowl whisk together lime juice, olive oil, honey, cumin, salt and pepper.
Pour dressing over corn mixture, stir to combine and keep cold until serving.