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White Balsamic Blueberry, Corn and Feta Salad

6 reviews
Total Time
Prep: 30 min. + soaking Grill: 20 min.

By Taste Of Home Editorial Team

Recipe by Colleen Delawder, Herndon, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 06, 2023

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

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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!)
    • Test Kitchen Approved

    White Balsamic Blueberry, Corn and Feta Salad

    Contest Winner
    6 reviews
    Prep Time 30 min
    Cook Time 20 min
    Yield 10 servings

    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
    Text Ingredients

    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.

    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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