Categories: Sides

Ingredients

• 8 medium ears sweet corn
• 3 tbsp olive oil
• 3 tbsp white balsamic vinegar
• 1 tbsp minced fresh chives, plus more for garnish
• 3/4 tsp kosher salt
• 1/4 tsp pepper
• 1 cup fresh blueberries
• 1/2 cup crumbled feta cheese

Directions

1. Carefully peel back corn husks to within 1 inch of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain.

2. 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.

3. 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.

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