Originally published on August 24, 2015
After visiting one of the local farmer’s trucks that hang around our town, blueberries and corn looked so beautiful sitting together in my fridge, I wondered if they’d taste just as nicely together. Turns out, I’m not the first one to be struck by the thought of combining blueberries and corn in a salad, but others seem to muck it up by adding way too many things. Cucumbers, red onion, and honey-lime dressing are just a few of the ideas I’ve heard of since, but I kept mine a little simpler. And even with the suggestions I received, I think I’d make it this exact same way the next time around.
Ingredients:
1 cup blueberries, washed and picked over to remove stems
1 cup fresh corn kernels, cut off the cob in chunky pieces
1 shallot, minced
2 tablespoons pickled jalapenos, minced
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon white wine vinegar
Salt
Pepper
Directions:
1.) Place everything (including a pinch of salt and pepper) into a bowl. Mix together to combine all ingredients. Taste, and adjust seasoning if necessary.
2.) Serve and enjoy!