3 cups fresh corn kernels (from about 6 ears of corn)*
1 medium red onion, peeled and finely chopped
1½ cups fresh blueberries
zest of 1 lime
¼ cup lime juice
¼ cup extra-virgin olive oil
salt and freshly ground black pepper
½ cup thinly sliced fresh basil leaves
Steam the corn with ¼ cup water in a large saucepan over medium heat, covered, until bright yellow, about 4 minutes. Remove the lid and continue to cook the corn, stirring frequently, until the water evaporates, about 3 minutes longer.
Transfer the corn to a large bowl and cool slightly. Mix in the red onion, blueberries, lime zest, lime juice, and olive oil. Add salt and pepper to taste. Cover the bowl and refrigerate until chilled, about 2 hours.
Remove the salad from the refrigerator and mix in the basil with a rubber spatula. Serve immediately.
*I steamed the corn on the cob and then cut the kernels off once cooked.
Recipe by Ashley Gartland.
I served this with Smashed Red Potatoes (cooked with leeks and garlic) and Grilled “Fried” Chicken. based on the recipe “Soul Patrol Buttermilk Fried Chicken” found in the book “Food Trucks” by Heather Shouse.