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A summer recipe from our chefs Nav and Rita.

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Roasted Corn Blueberry Feta Salad

By Atmosphere Fine Foods


3-4 Corn Cobs, roasted
1-2 green onions, diced
1 ½ roasted red peppers, diced
½- ¾ pint blueberries
Small handful cilantro
¼ cup feta cheese, diced or crumbled

4 Tbsp. oil
3 Tbsp. vinegar
½ lemon, squeezed

Roast corn (boiling is optional). Using a knife slice kernals off cobs. Place in a mixing bowl. Dice green onions and red peppers and add to the mixture. Add the blueberries and cilantro. Dice or crumble the feta cheese and also add to the mixture. Add oil, vinegar and lemon juice. Mix together. Put in the fridge to keep cold and serve when ready. (Tip: this dish can be prepared ahead of time, the night before, without adding the liquid. Oil, vinegar and lemon juice can be added to the dish the following day or when ready to be served).

Serves approximately 4 people as a side dish.