This salad embraces everything good about summer, with blueberries as a subtle addition to this savoury dish.

Serves 6

  • 4 ears fresh corn (about 3 cups/740 mL)
  • 2 tbsp (30 mL) extra virgin olive oil
  • ⅔ cup (160 mL) chopped green onion
  • 1 red bell pepper, finely diced
  • 1 ½ cups (375 mL) fresh blueberries
  • 2 tbsp (30 mL) lime juice
  • 1 tbsp (15 mL) chopped fresh coriander
  • 1 jalapeno pepper, seeded and finely chopped (optional)
  • 1 tbsp (15 mL) finely chopped candied ginger
  • salt & pepper to taste
  1. Remove corn kernels from cob. In a medium pan over medium heat, add oil and sauté corn until tender and bright (about 3 minutes). Then remove to cool.
  2. In a large bowl, toss remaining ingredients and season to taste. Salad can be prepared up to a day ahead and chilled until ready to serve.

Corn Blueberry Salad



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