Summer Corn Blueberry Salad Food

WHITE BALSAMIC BLUEBERRY, CORN AND FETA SALAD

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.

SUMMER CORN SALAD

Steps:

• Shave the corn off the cob and place in a bowl. Add the onions, bell peppers and cilantro and mix.
• In a separate bowl, whisk together the olive oil, lime juice and a pinch of salt and pepper. Dress the corn with the mixture, adding additional salt and pepper if needed.

CORN & BLUEBERRY SALAD

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.

SUMMER CORN & BLUEBERRY SALAD

Steps:

• In a 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 jalapeno.
• 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 and toss.
• Cover and refrigerate overnight.