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Chicago Farmers Market Recipes

Summer Salad with Corn Stuffed Squash Blossoms and Blue Cheese

By Katie Wyer, Pastry Chef, Telegraph

summer salad with corn stuffed squash

1 cantaloupe or muscatel melon, large dice
2 large heirloom tomatoes, sliced thin
1 cup cherry tomatoes, cut in half
1 cucumber, sliced in thin rounds
1 honey crisp apple, thin slices (dress with lemon juice to avoid discoloring)
1 lemon and lime
½ cup fresh basil leaves
2 Tablespoons honey
½ cup blue cheese
2 ears of corn
12 squash blossoms
Olive oil
Salt and pepper


1. Toss all of the fruit and vegetables (minus corn and squash blossoms) in a bowl. Drizzle with olive oil and squeeze the juice of half a lemon and half a lime. Season with salt and black pepper to taste. Plate on a serving dish and drizzle honey over the salad. Crumble blue cheese and scatter around the dish.

Corn Puree Stuffed Squash Blossoms:
1. Cut the kernels off 2 ears of sweet corn by running your knife against the cob from the top to the bottom. Sweat the corn in a few teaspoons of olive oil and season with 1 tsp. salt. Let cool and then put the corn in a blender and blend until smooth. For extra smooth consistency, pass the puree through a fine mesh sieve. Put the corn puree in a piping bag or squeeze bottle.
2. Gather squash blossoms and pull open the very top of the blossom. Use a piping bag or squeeze bottle to fill 3/4 of the way with the corn puree.
3. Twist the top of the blossom to keep the puree inside and place the blossoms around the salad.