Recipe by Anna Olson from Fresh
I got this idea from my friend Maggie. She had a lovely summer outdoor party on her deck and while I remember the meal was delicious, it was the corn blueberry salad that stood out.
4 ears fresh corn (about 3 cups)
2 Tbsp extra virgin olive oil
2/3 cup chopped green onion
1 red bell pepper, finely diced
1 ½ cups fresh blueberries
2 Tbsp lime juice
1 Tbsp chopped fresh coriander
1 jalapeno pepper, seeded and finely chopped (optional)
1 Tbsp finely chopped candied ginger
salt and pepper
Remove corn kernels from corn. In a medium sauté pan over medium heat, add oil and then add corn. Sauté until corn is tender and bright, about 3 minutes and remove to cool. In a large bowl toss remaining ingredients and season to taste.
Salad can be prepared up to a day a ahead and chilled until ready to serve.
Sparkling Whites, Dessert Wines and Pinot Noir are the best wines to pair with Corn Blueberry Salad.
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its based on your kitchen spaces. if you have lot of space in kitchen then you can place it inside the kitchen itself. if no space then you can separate it as dining hall. but placing the dining table in kitchen is best choice
» 11h ago
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» 16h ago
Useful tips, I haven’t heard this yet but thinking about it, it may work perfectly. By the way, do you know any tips for luster? So that it would regain its splendor.
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