Corn and Blueberry Salad

Katie:  I happened to find fresh sweet corn and fresh blueberries at the store and wondered if the two could be combined.  I based this dish on this recipe for Roasted Corn and Blueberry Salad.  It was quick and easy to make.  It was kind of an unusual combination, but I really liked it!  Here’s how I made it:

Corn and Blueberry Salad (adapted from Thierry Rautureau via Cook Local)

– 2 ears of corn

– 2 cups of blueberries

– 6 large basil leaves, chopped

– 1-2 tablespoons vinegar (I used white balsamic)

– 1 teaspoon olive oil

Boil corn for about 7 minutes.  Cool, cut from the cob, and rinse with cold water.  Mix all ingredients in a bowl and enjoy!


3 responses to “Corn and Blueberry Salad

  1. After picking all the little green stuff out of my salad, it was REALLY tasty!

  2. wow, I never would have thought to put those together! I’d be interested to see how it tastes.

  3. Very pretty!!!! And I bet it tasted great as well! Very creative!!!

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