Blueberry Corn Cucumber Feta Salad with Honey Lime Dressing
This Blueberry Corn Cucumber Feta Salad is a fresh, colourful salad packed with juicy blueberries, sweet charred corn, crisp cucumber, creamy feta and fresh mint. Everything is tossed in a bright honey lime dressing that gives the salad a delicious balance of sweet, tangy and savoury flavours.The combination sounds a little different, but it really works. The blueberries are sweet and juicy, the cucumber adds crunch, and lightly charring the corn brings out its natural sweetness. Salty feta keeps the salad from becoming too sweet, while fresh mint gives it a cool, fresh finish.This easy blueberry corn salad is perfect for BBQs, potlucks, picnics, family dinners or as a fresh side dish with grilled chicken, pork or fish.
Equipment
- Large skillet
- Large mixing bowl
- Small bowl or jar for dressing
- Whisk
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Salad serving spoon or tongs
Ingredients
Blueberry Corn Cucumber Salad
- 4 cups blueberries fresh
- 3 cups corn kernels fresh or frozen (thawed)
- 1½ cups English cucumber chopped
- ¾ cup feta cheese crumbled
- ½ cup fresh mint leaves roughly chopped, plus extra for garnish
- ¼ cup green onions thinly sliced (optional)
- 1 tablespoon olive oil for cooking the corn
Honey Lime Dressing
- ¼ cup olive oil extra-virgin
- 3 tablespoons fresh lime juice
- 1½ tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lime zest
- 1 clove garlic finely minced or grated
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Char the corn. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn and cook for 6–8 minutes, stirring occasionally, until some of the kernels have golden-brown, lightly charred edges.
- Cool the corn. Remove the corn from the skillet and let it cool completely. This is important—the hot corn can soften the blueberries and cucumber if everything is mixed together too quickly.
- Make the honey lime dressing. Add the olive oil, fresh lime juice, honey, Dijon mustard, lime zest, garlic, salt and pepper to a small bowl or jar. Whisk well or shake until the dressing looks smooth and slightly creamy.
- Assemble the blueberry corn salad. Add the blueberries, cooled charred corn, cucumber, feta, fresh mint and optional green onion to a large serving bowl.
- Dress the salad. Pour about three-quarters of the honey lime dressing over the salad. Gently toss so the blueberries stay whole. Add additional dressing as needed.
- Serve. Taste and adjust with a little more lime juice, salt or pepper. Finish with extra crumbled feta and fresh mint just before serving.
Let the charred corn cool completely before adding it to your Blueberry Corn Cucumber Feta Salad. Warm corn can soften the blueberries and cucumber, while cooled corn keeps the salad fresh, crisp and full of texture.
Notes
- Fresh blueberries work best for this blueberry corn cucumber salad because they stay firm and juicy when tossed.
- Char the corn for extra flavour. Those little golden-brown spots give the corn a slightly smoky sweetness that works especially well with the blueberries.
- Green onion is completely optional. Leave it out for a sweeter, milder salad or add a little for extra savoury flavour.
- English cucumber adds plenty of crunch without introducing a lot of seeds or excess moisture.
- Don't add hot corn to the salad. Let it cool first so the blueberries, cucumber and feta keep their texture.
- Add the dressing close to serving time for the freshest-looking blueberry feta salad.
- Toss gently. Blueberries bruise easily, and you want those beautiful berries to remain whole.
- If your blueberries are particularly sweet, reduce the honey in the dressing slightly and add more to taste.
Nutrition
Serving: 1servingCalories: 287kcalCarbohydrates: 33gProtein: 6gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 17mgSodium: 607mgPotassium: 276mgFiber: 5gSugar: 18gVitamin A: 399IUVitamin C: 14mgCalcium: 120mgIron: 1mg
Tried this recipe?Let us know how it was!