Ingredients:
For the Salad:
- 2 cups fresh or frozen corn kernels (thawed if using frozen)
- 1 1/2 cups fresh blueberries
- 1/2 red onion, finely diced
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup feta cheese, crumbled (optional)
- Salt and black pepper to taste
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions:
1. Prepare the Salad:
- If using fresh corn, you can blanch it in boiling water for 3-4 minutes, then cool it in an ice bath and drain. If using frozen corn, thaw it according to the package instructions.
- In a large bowl, combine the corn, fresh blueberries, finely diced red onion, and chopped basil leaves. If desired, add crumbled feta cheese for extra flavor.
2. Make the Dressing:
- In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper. Mix until well combined.
3. Combine and Toss:
- Pour the dressing over the salad ingredients in the large bowl. Gently toss everything to combine and coat the salad with the dressing. Be gentle to avoid breaking the blueberries.
4. Season:
- Taste the salad and adjust the seasoning with more salt and black pepper if needed.
5. Chill:
- Cover the salad and refrigerate it for about 30 minutes to allow the flavors to meld.
6. Serve:
- Serve your Corn and Blueberry Salad as a side dish or a light and refreshing appetizer.
Cooking Time: This salad is ready to serve in approximately 30 minutes after chilling.
Serving Size: This recipe serves approximately 4 people.
