Post by wilderness on Aug 4, 2023 13:07:37 GMT -5
White Balsamic Blueberry, Corn and Feta Salad-annrms
Prep Time: 30 min
Cook Time: 20 min
Servings: 10 servings
Source: Tasteofhome.com
Ingredients8 medium ears sweet corn
3 tablespoons olive oil
3 tablespoons white balsamic vinegar
1 tablespoon minced fresh chives, plus more for garnish
3/4 teaspoon kosher salt
1/4 teaspoon pepper
1 cup fresh blueberries
1/2 cup crumbled feta cheese
Directions
Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain.
Grill corn, covered, over medium heat about 20 minutes or until tender, turning often. Cut string and peel back husks. Cool slightly. Cut corn from cobs; transfer to a large bowl.
In a small bowl, whisk the oil, vinegar, chives, salt and pepper. Pour over corn; toss to coat. Gently fold in blueberries and feta. Garnish with additional chives as desired.
Test Kitchen tips
If you don’t have white balsamic vinegar, you can use traditional balsamic instead, but the corn and feta will take on some of that darker color.
Experiment with different kinds of white balsamic vinegar in this recipe. (We used a pomegranate quince variety!)
Nutrition
3/4 cup: 133 calories, 6g fat (1g saturated fat), 3mg cholesterol, 210mg sodium, 19g carbohydrate (8g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.
Prep Time: 30 min Cook Time: 20 min Servings: 10 servings Source: Tasteofhome.com
Ingredients
8 medium ears sweet corn
3 tablespoons olive oil
3 tablespoons white balsamic vinegar
1 tablespoon minced fresh chives, plus more for garnish
3/4 teaspoon kosher salt
1/4 teaspoon pepper
1 cup fresh blueberries
1/2 cup crumbled feta cheese
Directions
Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain.
Grill corn, covered, over medium heat about 20 minutes or until tender, turning often. Cut string and peel back husks. Cool slightly. Cut corn from cobs; transfer to a large bowl.
In a small bowl, whisk the oil, vinegar, chives, salt and pepper. Pour over corn; toss to coat. Gently fold in blueberries and feta. Garnish with additional chives as desired.
Test Kitchen tips
If you don’t have white balsamic vinegar, you can use traditional balsamic instead, but the corn and feta will take on some of that darker color.
Experiment with different kinds of white balsamic vinegar in this recipe. (We used a pomegranate quince variety!)
Nutrition
3/4 cup: 133 calories, 6g fat (1g saturated fat), 3mg cholesterol, 210mg sodium, 19g carbohydrate (8g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.
