Jun 20, 2011
Corn and Blueberry Salad
Apparently, I've turned into a goddess. At least that is what some of the church ladies at a recent barbecue are saying. Be forewarned this salad is a goddess creator. You may think the combination of corn and blueberries is strange, but few flavors marry as nicely as corn and blueberries. This salad is light, refreshing and a great side dish for any barbecue. Not only does it taste good, but it also looks pretty. Make this salad for your next barbecue and I'm sure you will be called a goddess as well.
I made this for dinner a second time and I roasted a salmon fillet to have on the side, but ended up breaking the salmon into pieces and tossing it in the salad. It was amazing. The salmon blended well with the flavors and I thought the salad was as good or better as a main coarse, than as a side dish.
Remember, salads are meant for adapting. Have fun with this, it makes a lot and it keeps well in the refrigerator for a couple days.
Corn and Blueberry Salad
Sugar.Betty created from multiple sources
Note: I used champagne and raspberry vinegar because I have them on hand. The flavor combination is nice, but you can also substitute, sherry vinegar, rice vinegar or any mild and slightly fruity tasting vinegar. Also, if you use regular table salt, make sure to use less than is called for since it tastes more salty than kosher salt.
6 ears of corn
4 cups of blueberries (about 2 pints)
1/8 - 1/4 cup chopped red onion
1 - 2 red bell pepper, diced (depending on the size of the pepper)
2 cloves garlic, minced
1/2 cup olive oil
1/4 cup champagne vinegar
1/4 cup raspberry vinegar
1/8-1/4 teaspoon cayenne pepper
kosher salt and pepper to taste
Fill a saute pan with 2 inches of water and bring to a boil. Once boiling, place ears of corn in for 1-2 minutes. Then turn, using tongs, and cook the other side for 1 more minute. Remove the corn from the saute pan and place on a cutting board to cool down. While corn is cooling start prepping the dressing.
Vinaigrette: Whisk vinegars, minced garlic, cayenne pepper, 1 teaspoon salt and 1/2 teaspoon black pepper together. Slowly drizzle in the olive oil and whisk until combined. Set aside.
Remove the corn kernels from the cob using a paring knife or other corn kernel removing device (I use a knife). Place kernels in a LARGE bowl with blueberries, red onion and red bell pepper. Drizzle vinaigrette over all the vegetables and toss well to coat. Taste and season with additional salt and pepper if needed. Depending on the size of the cobs you may need an additional 1 teaspoon of salt. Enjoy.