Instructions:
- Prepare the Corn:
If using fresh corn, shuck the ears and carefully remove the kernels. If using frozen corn, simply thaw according to the package instructions. - Cook the Corn:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the corn is tender and has a slight char (about 5-7 minutes). Once cooked, let the corn cool. - Make the Dressing:
In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 1 tablespoon minced chives, 1/2 tablespoon lemon zest, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. - Assemble the Salad:
In a large mixing bowl, combine the cooked corn, 1 cup fresh blueberries, and 1/2 cup crumbled feta cheese. Pour the dressing over the salad and gently toss to combine all the ingredients. - Garnish and Serve:
Garnish the salad with additional minced chives and serve immediately.
Why You’ll Love This Salad:
- Sweet and tangy: The combination of corn, blueberries, and feta creates a delightful balance of flavors.
- Fresh and light: Perfect for warm weather and outdoor gatherings.
- Quick and easy: Simple ingredients with minimal prep for a delicious result.
Enjoy this refreshing, bright salad at your next picnic, barbecue, or family gathering!
