Summer Corn Blueberry Salad Recipes

WHITE BALSAMIC BLUEBERRY, CORN AND FETA SALAD

White Balsamic Blueberry, Corn and Feta Salad image

I'm not typically a huge fan of summer corn, but when it comes to this sweet, salty, refreshing salad, I can't put my fork down. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories Lunch Side Dishes

Time 50m

Yield 10 servings

Number Of Ingredients 8

Ingredients

8 medium ears sweet corn
3 tablespoons olive oil
3 tablespoons white balsamic vinegar
1 tablespoon minced fresh chives, plus more for garnish
3/4 teaspoon kosher salt
1/4 teaspoon pepper
1 cup fresh blueberries
1/2 cup crumbled feta cheese

Steps:

Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat about 20 minutes or until tender, turning often. Cut string and peel back husks. Cool slightly. Cut corn from cobs; transfer to a large bowl., In a small bowl, whisk the oil, vinegar, chives, salt and pepper. Pour over corn; toss to coat. Gently fold in blueberries and feta. Garnish with additional chives as desired.

Nutrition Facts : Calories 133 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 210mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

CORN & BLUEBERRY SALAD

Corn & Blueberry Salad image

This colorful make-ahead salad is from the June 2010 issue of Better Homes and Gardens. It's an unusual combination flavors, colors and shapes that makes this a pretty and tasty salad.

Provided by Wish I Could Cook

Categories Salad Dressings

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

6 ears fresh corn
1 cup fresh blueberries
1 small cucumber, sliced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin

Steps:

Cook corn in boiling water for 5 minutes or until tender. (Or roast on grill.).
In serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno.
For dressing, combine lime juice, oil, honey, cumin, and 1/2 t salt. Combine well. Add to salad and toss.
Cover and refrigerate overnight.

Nutrition Facts : Calories 154.8, Fat 5.8, SaturatedFat 0.8, Sodium 16, Carbohydrate 26.7, Fiber 3.5, Sugar 9.5, Protein 3.6

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