Blueberry Corn Salad Food
CORN & BLUEBERRY SALAD
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
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
WHITE BALSAMIC BLUEBERRY, CORN AND FETA SALAD
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
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
BLUEBERRY CORN SALAD
When fresh sweet corn and blueberries are at their peak ripeness, this summer salad with cucumbers, radishes, and chopped jalapeno chiles makes a great salad for barbecues.
Provided by Dixie
Time 40m
Yield 10
Number Of Ingredients 13
Steps:
- Remove husks and silks from corn. Brush with 1 tablespoon of the olive oil and season with salt and pepper. For a gas or charcoal grill, grill corn on the rack of a covered grill directly over medium heat for 8 to 10 minutes, turning occasionally or until tender and lightly charred. (Or for a grill pan, heat a grill pan over medium heat. Grill corn on the grill pan for 8 to 10 minutes, turning occasionally until tender and lightly charred.) Cut kernels from the cobs.
- In a medium bowl combine corn, cucumber, blueberries, red onion, radishes, jalapeno, and cilantro.
- In a small screw-top jar combine lime zest, lime juice, remaining 3 tablespoons olive oil, and honey. Cover and shake until honey dissolves. Season to taste with salt and pepper. Add to corn mixture and toss to coat. Top with queso fresco.
Nutrition Facts : Calories 131.1 calories, Carbohydrate 16.1 g, Cholesterol 4 mg, Fat 7.1 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 42 mg, Sugar 6.2 g
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- Cook corn by placing ears in cold water until covered. Bring to boil and boil for 5 minutes. Cover and let sit for 10 minutes. Cool corn and cut off cob.
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Recipes and Cooking; Corn and Blueberry Salad; Corn and Blueberry Salad. Rating: 4 stars. 190 Ratings. 5 star values: 119 ; 4 star values: 21 ; 3 star values: 21 ; 2 star …
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- In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.
- In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings.
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