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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