Corn Blueberry Salad
- prep time 0 min
- total time 0 min
- serves 6
4 ears fresh corn (about 3 cups)
2 tablespoons extra virgin olive oil
2/3 cup chopped green onion
1 red bell pepper, finely diced
1-1/2 cup fresh blueberries
2 tablespoons lime juice
1 tablespoon chopped fresh coriander
1 jalapeno pepper, seeded and finely chopped (optional)
1 tablespoon finely chopped candied ginger
salt and pepper
1. Remove corn kernels from ears. In a medium sauté pan over medium heat, add oil and then add corn. Sauté until corn is tender and bright, about 3 minutes and remove to cool. In a large bowl toss remaining ingredients and season to taste.
2. Salad can be prepared up to a day ahead and chilled until ready to serve.