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Author Notes: "If it grow together it goes together" applies to these summery ingredients. This salad can be served warm or chilled as a side or atop grilled fish or chicken. —JenniferJuniper
- 5 Ears of corn
- 1 cup Blueberries
- 1 sprig Mint
- 1 Lime, zest and juice
- 4 Scallions
- 3 tablespoons Olive Oil
- 1 Jalapeno pepper
- Salt & Pepper
- Put a large pot of water on to boil. When water boils, add corn. When water returns to a boil, shut off heat and allow corn to sit in water until ready to use
- While water is boiling, wash and slice blueberries, mint, scallion, and jalapeno. The pieces should be about the size of corn kernels. As they are prepared, add them to a bowl with lime zest and juice and olive oil.
- Remove corn kernels from cob. (Quick tip: place the larger end of the corn cob on the center of a Bundt pan, and then carefully slice off kernels with a sharp knife while holding the other end of the cob. The kernels will collect neatly in the cake pan.) Toss corn with other ingredients and season with salt and pepper.
- Serve warm or chilled, as a side dish or atop grilled fish or chicken. Makes about 6 servings.