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Recipe by Miriam (Pascal) Cohen

Grilled Corn and Blueberry Salad

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Grilled Corn and Blueberry Salad
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

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.

Ingredients

Salad

  • 6 ears corn

  • 1 pint (550 milliliters) fresh blueberries

Dressing

  • 1 teaspoon kosher salt

  • 1/2 teaspoon pepper

  • 1 small onion, diced

Directions

Grill the Corn

1.

Place corn on hot grill, and grill for three to four minutes per side until browned. (This can also be done using a broiler.) Set aside to cool.

Prepare the Dressing

1.

In a small bowl, place olive oil, garlic, lemon juice, basil, salt, and pepper. Whisk to combine.

2.

Add diced onion and let the mixture sit for at least 15 minutes, preferably an hour or two.

Assemble the Salad

1.

Once corn has fully cooled, cut kernels off each ear and place in large bowl.

2.

Add blueberries and dressing. Stir to combine.

Credits

Recipes, photography, and styling by Miriam Pascal

Recipe tags

blueberry grilled corn grilled vegetables miriam pascal savory smoky summer salads sweet tangy
Grilled Corn and Blueberry Salad

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