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.


  • 1.

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

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