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

White Balsamic Blueberry, Corn and Feta Salad recipeTaste of Home
Servings Prep Time Cook Time
10servings 30minutes (plus soaking) 20minutes (grill)
Servings Prep Time
10servings 30minutes (plus soaking)
Cook Time
20minutes (grill)
Portions: servings
Portions: servings
  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.
Recipe Notes
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 colour.
  • 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 fibre), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.