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White Balsamic Blueberry, Corn and Feta Salad

Total Time

Prep: 30 min. + soaking Grill: 20 min.

Makes

10 servings

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
White Balsamic Blueberry, Corn and Feta Salad Recipe photo by Taste of Home

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

Directions

  1. 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.
  2. 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.
  3. 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.

Test Kitchen tips
  • If you don’t have white balsamic vinegar, you can use traditional balsamic instead, but the corn and feta will take on some of that darker color.
  • Experiment with different kinds of white balsamic vinegar in this recipe. (We used a pomegranate quince variety!)
  • Nutrition Facts

    3/4 cup: 133 calories, 6g fat (1g saturated fat), 3mg cholesterol, 210mg sodium, 19g carbohydrate (8g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

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