Corn and Blueberry Salad
This is one of those non-recipe, recipes. You toss a bunch of delicious things together and BAM, you have a side dish. It has the sweet, the heat, creaminess and the crunch you will crave, time and again. As you might have guessed, it is simple, like most things around here. Why make things complicated when you can still get flavor out of a few, especially when it is in season. Corn and blueberries are sweet and juicy this time of the year, we actually don’t buy them when they aren’t in season, they just don’t taste as good so why try? I have even taught our girls about when fruits are in season so they know and get excited for the different fruits and vegetables tasting their best. One day, I hope to have the guts to grow some of our own fruits and veggies so they really see what goes into our food and onto our plates.
I served this with some grilled BBQ chicken and it was enjoyed by all, it made great leftovers too, all the flavors coming together. I added the feta cheese after I spooned out my youngest’s portion (she is allergic to dairy) and she loved it too. Kite Hill makes a pretty awesome dairy free ricotta that would be perfect in it’s place, making it vegan. If you don’t eat corn, you could swap it with some yellow bell peppers for a similar sweet, juicy, crunch.
Corn and Blueberry Salad
2-3 ears of corn, kernels cut off
1 pint blueberries
half Jalapeño, membranes removed and finely diced
3-4 cups baby arugula
drizzle of olive oil
sprinkle of salt and pepper
squeeze of half a lime
handful of feta or dairy free ricotta, broken up and scattered (optional)
- In a large bowl, toss everything together. Chill until ready to serve
