Summer in a Bowl
This isn’t your average fruit salad. It’s a delightful explosion of textures and flavors that captures the essence of summer. Sweet, savory, salty, and fresh, this blueberry and corn salad is a showstopper at any picnic, barbecue, or as a light lunch.
Prep Time
15 minutes
Cook Time
5 minutes
Servings
4-6 as a side
Cuisine: New American | Diet: Gluten-Free | Skill Level: Beginner | Cost: Affordable
Ingredients
- For the Salad:
- 3 cups corn kernels (from about 4 ears of fresh corn, or frozen)
- 1 cup fresh wild blueberries (or regular blueberries)
- 1/2 cup crumbled feta cheese
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh mint leaves
- For the Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey or agave nectar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
👨🍳 Chef’s Tips
- Grilling the corn instead of boiling adds a fantastic smoky depth of flavor that pairs wonderfully with the sweet berries.
- Wild blueberries are smaller and have a more intense, tart flavor, but regular fresh blueberries work perfectly well.
- Other fresh herbs like basil or cilantro can be used in place of or in addition to the mint for a different flavor profile.
Preparation
- Prepare the corn: If using fresh corn on the cob, boil or grill it for 5-7 minutes until tender-crisp. Plunge into an ice bath to stop the cooking and preserve the bright yellow color. Once cool, carefully cut the kernels off the cob. If using frozen, cook according to package directions and cool.
- Finely dice the red onion. For a milder flavor, you can soak the diced onion in cold water for 10 minutes, then drain thoroughly. This removes some of its sharp bite.
- In a small bowl or jar, whisk together the olive oil, lime juice, honey, salt, and pepper. This simple vinaigrette is designed to complement, not overpower, the fresh ingredients.
- In a large serving bowl, combine the cooled corn kernels, fresh blueberries, crumbled feta, diced red onion, and chopped mint. The colors together—yellow, deep blue, white, red, and green—are stunning.
Cooking
- This recipe is primarily assembly. The only cooking required is for the corn, as described in the preparation steps. The goal is to cook it just enough to release its sweet, milky flavor while maintaining a pleasant crunch.
Serving
Pour the vinaigrette over the salad and toss gently just before serving. You want to coat everything without crushing the delicate blueberries or feta. Serve chilled or at room temperature in a large, bright bowl to show off the beautiful colors.
Storage
Best enjoyed the day it’s made. Leftovers can be stored in an airtight container in the fridge for up to 24 hours, though the mint may wilt and the feta can become watery.
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 6g |
| Carbohydrates | 25g |
| Fat | 12g |
The Taste of Sunshine
This unique salad will have everyone asking for the recipe. It’s a testament to how simple, fresh ingredients can come together to create something truly special and memorable, a perfect representation of summer’s bounty.
Tags: blueberry salad, corn salad, summer side dish, feta salad, picnic recipe
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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