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Corn Blueberry Salad

Corn Blueberry Salad
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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.

Serves 6

Ingredients

  • 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.
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Method

  1. Salad can be prepared up to a day a ahead and chilled until ready to serve.
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