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Grilled Corn Salad with Blackberries and Feta

Grilled corn salad with blackberries, avocado, arugula, red onion and crumbled feta in an off-white serving bowl.
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This colorful grilled corn salad combines lightly charred sweet corn with juicy blackberries, creamy avocado, peppery arugula, feta, basil, and an easy honey-lime vinaigrette.

Ingredients

For the salad

  • 3 large ears fresh corn, husks and silk removed
  • 1 teaspoon olive oil, for grilling
  • 5 ounces baby arugula
  • 1 ½ cups fresh blackberries
  • 1 large avocado, cut into bite-sized pieces
  • ¾ cup crumbled feta cheese, divided
  • ¼ small red onion, very thinly sliced
  • ½ cup loosely packed fresh basil leaves
  • ⅓ cup toasted pepitas, divided
  • Pinch of salt

For the honey-lime vinaigrette

  • ¼ cup extra-virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon freshly ground black pepper

Instructions

  • Preheat an outdoor grill or grill pan to medium-high heat.
  • Brush the corn with 1 teaspoon olive oil and season lightly with salt.
  • Grill the corn for 8 to 10 minutes, turning every 2 to 3 minutes, until the kernels are tender and lightly charred in several places. Transfer the corn to a plate and allow it to cool.
  • Prepare the vinaigrette by whisking together the olive oil, lime juice, honey, Dijon mustard, salt, and black pepper until combined. Taste and adjust the honey, lime juice, or salt as needed.
  • Once the corn is cool enough to handle, stand each ear upright on a cutting board and carefully slice downward to remove the kernels.
  • Add the arugula, grilled corn kernels, red onion, basil, half of the feta, and approximately half of the pepitas to a large serving bowl.
  • Drizzle the salad with approximately two-thirds of the vinaigrette and toss gently to coat.
  • Add the blackberries and avocado. Fold them into the salad carefully to avoid crushing the fruit.

Notes

  • Soak the sliced red onion in cold water for 10 minutes when you prefer a milder onion flavor. Drain and dry it thoroughly before assembling the salad.
  • Use an avocado that is ripe but still slightly firm so it holds its shape.
  • Add the blackberries and avocado last to prevent them from becoming crushed.
  • Goat cheese, queso fresco, or cotija can be substituted for the feta.
  • Store undressed components separately when preparing the salad ahead of time.

Find it online: https://reachwellth.com/grilled-corn-salad/