White Balsamic Blueberry, Corn and Feta Salad
White Balsamic Blueberry, Corn & Feta Salad
Description
Sweet grilled corn, juicy blueberries, creamy feta, and fresh chives come together in a bright 25 Star White Balsamic and Arbequina vinaigrette. Light charring gives the corn savory depth while the fresh berries and final splash of balsamic keep this colorful summer salad crisp, sweet-tangy, and refreshing.
Recipe Overview
Servings: 8–10
Prep Time: 20 minutes
Cook Time: 8–10 minutes
Total Time: About 30 minutes
Ingredients
8 medium ears sweet corn, husks and silk removed
3 tablespoons Arbequina Extra Virgin Olive Oil, divided
¼ cup 25 Star White Balsamic, divided
1 tablespoon finely chopped fresh chives, plus more for garnish
¾ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
1½ cups fresh blueberries
¾ cup crumbled feta cheese
Optional: ¼ cup toasted sliced almonds or pine nuts
Instructions
• Preheat a grill to medium-high heat. Brush the shucked corn lightly with 1 tablespoon Arbequina Extra Virgin Olive Oil and season with about ¼ teaspoon of the salt.
• Grill the corn directly over the heat for about 8–10 minutes, turning every couple of minutes, until the kernels are tender and lightly charred in spots. Avoid cooking until deeply blackened or shriveled; the corn should remain juicy with some bite.
• Transfer the corn to a cutting board and let cool for about 5 minutes. Cut the kernels from the cobs and place them in a large serving bowl, capturing any juices that collect on the board.
• In a small bowl, whisk together the remaining 2 tablespoons Arbequina Extra Virgin Olive Oil, 3 tablespoons 25 Star White Balsamic, chives, remaining ½ teaspoon salt, and black pepper.
• Pour the vinaigrette over the still-warm corn and toss gently. Let the dressed corn stand for about 5 minutes so the kernels absorb some of the vinaigrette while cooling slightly.
• Once the corn is warm rather than hot, gently fold in the blueberries and about two-thirds of the feta. Adding them after the corn has cooled slightly helps keep the berries intact and prevents the feta from melting into the dressing.
• Taste the salad and adjust salt if needed. Transfer to a serving bowl or platter.
• Finish with the remaining 1 tablespoon 25 Star White Balsamic, the remaining feta, additional chives, and toasted almonds or pine nuts if using. Serve slightly warm or at room temperature.
Chef’s Tip
For the best grilled-corn flavor, shuck the ears and grill them directly rather than steaming them inside wet husks. Direct heat gives the kernels light char in much less time while preserving their fresh sweetness and texture. Dress the corn while it is still warm, but wait until it cools slightly before adding the blueberries and feta.
Flavor Variations
• Lemon White Balsamic can replace 25 Star White Balsamic for a brighter citrus-forward salad.
• Blueberry Dark Balsamic can replace 25 Star White Balsamic for a richer berry-forward version; start with 2 tablespoons in the vinaigrette and add more after tasting.
• Add chopped fresh basil or mint along with the chives for another layer of summer herb flavor.
• Add toasted almonds or pine nuts for crunch, or serve the salad with grilled chicken, salmon, or shrimp for a more substantial meal.
Pairings
Serve alongside grilled chicken, salmon, shrimp, pork tenderloin, burgers, or other summer cookout dishes. It also works well with crusty bread and a simple green salad for a lighter meal.
Build Your Salad
Turn this blueberry, corn, and feta salad into a complete summer spread
Keep the salad itself bright and produce-forward, then add greens, extra texture, or a grilled protein depending on whether you're serving it as a side dish or a light meal.
Finished Salad
Grilled corn, blueberries, feta, and chives with 25 Star White Balsamic vinaigrette, toasted nuts, and optional fresh greens
Greens
The salad is delicious without greens, or serve it over arugula, baby spinach, or mixed greens for a more traditional composed salad
Toppings
Crumbled feta, toasted almonds or pine nuts, fresh chives, basil, mint, or sliced grilled chicken or shrimp
Dressing & Flavor Pairing
Arbequina Extra Virgin Olive Oil gives the vinaigrette a smooth savory base while 25 Star White Balsamic brightens the sweet corn, blueberries, and salty feta
Recipe Notes
Direct-grilling shucked corn over medium-high heat gives the salad better char and a fresher texture than the longer soaked-husk method. Turn the ears regularly so the kernels brown in spots without drying out.
Dressing the corn while it is still warm helps the vinaigrette coat the kernels and mingle with the corn's natural juices. Let it cool for a few minutes before folding in the blueberries and feta so both retain their texture.
The 25 Star White Balsamic is divided intentionally. Three tablespoons season the vinaigrette, while the final tablespoon is added fresh at serving for a brighter sweet-tangy finish.
Blueberry Dark Balsamic creates a delicious variation but has a deeper flavor and darker color than 25 Star White. Starting with a little less keeps the corn, feta, and fresh blueberries from being overwhelmed.
