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!