Fourth of July

Corn and Blueberry Salad with Mint

July  3, 2012
3 Ratings
  • Serves 6
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

What You'll Need
  • 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
  1. 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
  2. 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.
  3. 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.
  4. Serve warm or chilled, as a side dish or atop grilled fish or chicken. Makes about 6 servings.

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