This vibrant salad is filled with all the best flavors of summer—think sweet corn, juicy blueberries, crunchy cucumbers, and more. We always find an excuse to make it multiple times each summer (our friends and family have started requesting it), and this year we ate it as part of an al fresco picnic in the park, alongside hummus, orzo salad, cheese, bread, and wine. YUM! But it's just as good eaten inside, helping you to escape the summer heat. Make sure to eat it this month when the produce is at its prime!
The addition of fresh mint and basil makes this salad even fresher. Right now we are plant-sitting a window box of herbs, and we've gotten so spoiled by it, we'll have a hard time giving it back! Herbs are great tossed into pretty much any summer dish, from simple grain salads to homemade pizza. If you find yourself throwing out half packages of herbs from the store (we're guilty of it too), consider planting your own. Basil, mint, dill, cilantro, rosemary, thyme—you name it, you can grow it!
The vinaigrette is what really brings this salad together. In fact, if you have time, it's worth tossing the salad with the dressing a few hours before you serve it, as the flavors will build and develop as it sits. But don't just take our word for it. Get cooking!
Sweet Corn and Blueberry Salad
Serves 6-8
Ingredients
- 6 ears fresh corn, husked
- 2 cups fresh blueberries
- 1 cucumber, thinly sliced
- 1/4 cup finely chopped red onion
- 4 ounces feta cheese, cubed
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- freshly cracked black pepper
- 2 tablespoons olive oil
Bring a large pot of water to a boil. Add the corn ears, and boil for five minutes. Drain and let cool. Cut the kernels off the cobs and place into a large bowl. Add the blueberries, cucumber, red onion, feta cheese, mint, and basil. Stir to combine.
To make the vinaigrette, whisk together the lime juice, honey, cumin, salt, and pepper. Slowly add the olive oil and mix well to combine. Drizzle over the salad and toss together. Serve immediately, or let sit in the fridge for a few hours to let the flavors really meld!
Enjoy!
Recipe inspired by Two Peas and Their Pod.