My niece made this salad for her family and they loved it
This refreshing summer salad combines the sweetness of corn with the tanginess of blueberries and the creamy feta cheese. The simple vinaigrette adds a bright flavor that complements the fresh ingredients.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Sweet corn (fresh or frozen, thawed) | 8 medium ears or 6 cups |
| Olive oil | 3 tablespoons |
| Balsamic vinegar | 2 tablespoons |
| Lemon juice | 1 tablespoon |
| Minced fresh chives | 1 tablespoon |
| Lemon zest | 1/2 tablespoon |
| Salt | 3/4 teaspoon |
| Black pepper | 1/4 teaspoon |
| Fresh blueberries | 1 cup |
| Crumbled feta cheese | 1/2 cup |
Instructions:
- Prepare the Corn: If using fresh corn, shuck the ears and remove the kernels. If using frozen corn, thaw according to package instructions.
- Cook the Corn: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until tender and slightly charred (5-7 minutes). Let cool.
- Make the Dressing: In a small bowl, whisk together the remaining olive oil, balsamic vinegar, lemon juice, chives, lemon zest, salt, and pepper.
- Assemble the Salad: In a large mixing bowl, combine the cooked corn, blueberries, and feta cheese. Pour the dressing over the salad and toss gently.
- Garnish and Serve: Sprinkle with additional minced chives and serve immediately.
