Roasted Corn and Pickled Blueberry Salad

PREP: 30 MINS (plus six hour pickling time) | VOLUME: Serves 6 - 8


PREP: 30 MINS (plus six hour pickling time)

VOLUME: Serves 6 – 8

Pickled Blueberry Ingredients:

  • 1-pint Blueberries, fresh
  • ½ Red Onion, medium, sliced
  • 1 Jalapeño (optional), sliced**
  • ½ cup Vinegar, distilled white
  • 2 Tbsp. Sugar
  • 2 tsp. Kosher salt

Corn Salad Ingredients:

  • 5 Ears of roasted corn,*** husked(about one quart)
  • 1-pintPickled Blueberries
  • 1 ½-2 cups Feta cheese (to taste)
  • 3 Scallions, green part, thinly sliced (to taste)
  • Cilantro, chopped (to taste)
  • Mint, chopped (to taste)
  • Black pepper, freshly ground (to taste)

Corn Salad Ingredients:

  • 2 Tbsp. Extra Virgin Olive Oil
  • Juice from ½ orange (about 1 ½ Tbsp.)
  • Juice from ½ lime (about 1 Tbsp.)
  • Zest from 1/2 orange
  • 1 tsp. Honey
  • 1 tsp. Dijon mustard
  • ½ tsp. Cumin
  • ¼ tsp. Black pepper, ground (optional)



  1. For the pickled blueberries: stir together vinegar, sugar and salt until the sugar dissolves. Pour vinegar mixture over the blueberries, onions and jalapeño(optional). Stir to combine and cover with plastic. Refrigerate at least six hours and preferably overnight.
  2. For the salad: strain the blueberry mixture and add the corn, feta, scallions,cilantro, mint and (optional) ground pepper.
  3. For the vinaigrette: whisk together the citrus juices, honey, mustard, zest, cumin,and pepper. Whisk in the olive oil and correct for seasoning.
  4. Pour honey mustard vinaigrette over the corn salad and toss together until well blended. Correct for seasoning.
  5. Serve as a side dish or top with seared scallops or a seafood salad.

*Pickled blueberries also make a great addition to paninis, quesadillas and grilled cheese sandwiches.

**For a less spicy jalapeño, remove both the seeds and the white vein before slicing.

***The corn may also be steamed or boiled, but roasted corn intensifies the flavors.Leftover corn also works well in this recipe.

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