Styling and Photography by Miriam Pascal
GRILLED CORN AND BLUEBERRY SALAD
Regular corn salad tastes great, but once you grill the corn for your salad, you’ll never go back to the old way! This salad is bursting with flavors — sweet, savory, tangy, smoky — it’s all there, and it tastes so good together.
- 6 ears corn
- 1 pint (550 ml) fresh blueberries
- ½ cup olive oil
- 4 cloves garlic, minced
- juice of 1 lemon
- 1 Tbsp chopped fresh basil or
- 2 frozen cubes basil
- 1 tsp kosher salt
- ½ tsp pepper
- 1 small onion, diced
Place corn on hot grill, and grill for 3–4 minutes per side until browned. (This can also be done using a broiler.) Set aside to cool.
To prepare the dressing: In a small bowl, place olive oil, garlic, lemon juice, basil, salt, and pepper. Whisk to combine. Add diced onion, and let the mixture sit for at least 15 minutes, preferably an hour or two.
Once corn has fully cooled, cut kernels off each ear, and place in a large bowl. Add blueberries and dressing. Stir to combine.
(Originally featured in FamilyTable, Issue 650)