My niece made this salad for her family and they loved it

This refreshing summer salad combines the sweetness of corn with the tartness of blueberries and creamy feta cheese. The simple vinaigrette adds a fresh flavor that complements the freshness.

Ingredients:
Ingredient Amount
Sweet corn (fresh or frozen, thawed) 8 medium cobs or 6 cups
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon chopped fresh chives
1/2 tablespoon lemon zest
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cup fresh blueberries
1/2 cup crumbled feta cheese
Instructions:

This refreshing summer salad combines the sweetness of corn with the tartness of blueberries and creamy feta cheese. The simple vinaigrette adds a fresh flavor that complements the freshness.

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Ingredients:
Ingredient Amount
Sweet corn (fresh or frozen, thawed) 8 medium cobs or 6 cups
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon chopped fresh chives
1/2 tablespoon lemon zest
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cup fresh blueberries
1/2 cup crumbled feta cheese
Instructions:

Prepare corn: If using fresh corn, shuck the cobs and remove the kernels. If using frozen corn, thaw according to package directions.
Cook corn: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until tender and slightly charred, 5–7 minutes. Let cool.
Make the dressing: In a small bowl, whisk together the remaining olive oil, balsamic vinegar, lemon juice, chives, lemon zest, salt, and pepper.
Assemble the salad: In a large mixing bowl, combine the cooked corn, blueberries, and feta cheese. Pour the dressing over the salad and toss gently.
Garnish and serve: Sprinkle with additional chopped chives and serve immediately.