Blueberry, Corn and Feta Salad is a healthy, light and refreshing summer salad. Tossed in a light honey lime dressing, this unique salad makes a great side for a cookout.
Corn and blueberries may not be a combination that comes to mind readily, but the sweetness of each really combine to make a delicious salad. Add in some salty feta cheese and you have a fabulous flavor combination.
This salad tastes so good with grilled steak or chicken. You could even add some grilled shrimp to this Blueberry, Corn and Feta Salad and make it a main dish. Perfect for a light summer meal!
Any way you serve it, it’s a light and refreshing salad with gorgeous pops of color. You will definitely want to give this recipe a try while corn and blueberries are in season.
I like to grill the corn for this recipe. Gently pull the husks back, remove the silk, and then pull the husks back to their regular position. Soak the corn in water for a good 20 minutes. Then grill covered for about 20 minutes.
Instead of grilling the corn, you could boil it if you wish. 8-10 minutes is plenty of time. Once the corn cools, cut the kernels from the cob and combine with the other ingredients.
I like to add a jalapeno for a little heat, but you could leave it out. This salad would also be great with goat cheese instead of feta. Cotija cheese would work wonderfully along with chopped fresh cilantro.
More Summer Salads:
- Strawberry Fields Salad
- Roasted Corn and Edamame Salad
- Tomato Cracker Salad
- Creamy Tomato and Cucumber Chopped Salad
Blueberry, Corn and Feta Salad
Ingredients
- 8 ears sweet corn
- 1 1/2 cups blueberries
- 1/2 cups crumbled feta cheese
- 2 green onions,, sliced
- 1 jalapeno,, seeded and minced
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- salt and pepper
Instructions
- Carefully pull back corn husks and remove the silks. Pull corn husks back. Place in a large pot and cover with water. Let soak 20 minutes.Grill corn, covered, for about 20 minutes over medium heat, turning occasionally.
- Let corn cool and then cut kernels from cobs and place in a large bowl.
- Add blueberries, feta cheese, green onions, and jalapeno to bowl.
- In a small bowl, whisk together oil, lime juice, honey, a pinch of salt and about 1/4 teaspoon pepper. Pour over corn mixture and toss to mix.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delish but only if you make it the night before as it needs to marinate (& double the amount of lime juice). I tasted right after making & it was very bland. I tasted again a few hours later & thought… meh, still pretty bland but whoa oniony. I added another limes worth of juice. Then I let it sit in the fridge overnight & ate it for lunch the next day! Now it is spectacular after marinating. It is perfectly tangy & the onions have mellowed in the lime juice. YUM!!
(p.s… I used rinsed can corn to make it easy breezy)
My husband had this pinned to his “Healthy Food” board for awhile… I am NOT a fan of fruit in salads – I’m a savory girl. My idea of dessert is a cheese plate. So I was very hesitant to make this, but I gave in. Well…I stand corrected. It was really, really good. I saved it to my recipes and it’s so good that I would make it for company. It was also super easy. This was my first time making corn this way, but I doubt I’ll make it differently in the future. No oil, butter, salt – just amazingly delish corn. And the husks come off so easily! Just peel them back down, grab at the base and twist and pull. So simple! Well done!
Today I made this salad for the 2nd time, I love it , I’m not a picky eater so I love trying new and different recipes. but, this time I used can whole kernel corn. great. keep them coming
So good. I am a farmer’s market vendor and I do cooking demos at my local markets. Made this on Saturday for a class and it was so well received that I am going to make it again for another market, then make it to serve at our annual Long Table Dinner for 200!
That’s so great to hear Karen! I wish my local market did cooking demos. What fun!
Sounds delicious! If I use frozen corn, how much would I use?
I used canned corn. Google said 1 ear of corn = approx 1 cup of kernels.
I made this without the jalepeno and I just broiled the corn. This recipe is amazing. Even my picky husband enjoyed it. Going to be a regular item during corn/blueberry season!
Not gonna lie, at first I read the title, looked at the photos and thought… ehhh pass. But then I decided no, I will pin this to try soon, once the blueberries are more readily available. I am really intrigued by this combo and that’s enough reason to give it a go!