Time 50m Yield 10 servings Number Of Ingredients 8 Steps:
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.
Time 25m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Cook corn in boiling water for 5 minutes or until tender. (Or roast on grill.). In serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. For dressing, combine lime juice, oil, honey, cumin, and 1/2 t salt. Combine well. Add to salad and toss. Cover and refrigerate overnight.
Time 8m Yield 6 serving(s) Number Of Ingredients 7 Steps:
In a large bowl, whisk the balsamic, olive oil, and salt and pepper. Carefully toss the cubed watermelon, blueberries, and parsley or mint. Let it chill for about 5-20 minutes in the fridge and eat up with in the day.
Time 20m Yield 4 Number Of Ingredients 11 Steps:
Toss spring greens, strawberries, 1 cup blueberries, blue cheese, and walnuts together in a bowl. Blend remaining blueberries, balsamic vinegar, olive oil, honey, and mustard together in a blender until dressing is smooth; season with salt and black pepper. Pour dressing over salad and toss to coat.
