Grilled Corn and Blueberry Salad with Feta and Mint

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant summer salad featuring smoky grilled corn, fresh blueberries, tangy feta, and aromatic mint, dressed in a light lemon vinaigrette. This mediterranean-inspired salads (vegetarian) ready in about 27 minutes pairs ears fresh corn on the cob, fresh blueberries, crumbled feta cheese into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Husk and clean 4 ears of fresh corn on the cob, then grill them for 10-12 minutes, turning every 3 minutes until the kernels are charred and tender. Remove and let cool.
  2. Step 2: Once cooled, use a sharp knife to cut the kernels off the cob into a large mixing bowl. Add 1 cup fresh blueberries and 1/2 cup crumbled feta cheese to the bowl.
  3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and smooth.
  4. Step 4: Pour the dressing over the corn, blueberry, and feta mixture, then gently toss to combine. Sprinkle 1/4 cup chopped fresh mint leaves on top and toss lightly again.
  5. Step 5: Serve immediately or chill for 20 minutes to let flavors meld before serving.

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Frequently asked questions

How long does Grilled Corn and Blueberry Salad with Feta and Mint take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Corn and Blueberry Salad with Feta and Mint?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ears fresh corn on the cob from drying out.

Can I substitute ingredients in Grilled Corn and Blueberry Salad with Feta and Mint?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Corn and Blueberry Salad with Feta and Mint for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Corn and Blueberry Salad with Feta and Mint vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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