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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.
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Grilled Corn and Blueberry Salad
Recipe By Miriam (Pascal) Cohen
- Cooking and Prep: 30 m
- Serves: 6
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No Allergens
Ingredients (9)
Salad
Dressing
Start Cooking
Grill the Corn
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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
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In a small bowl, place olive oil, garlic, lemon juice, basil, salt, and pepper. Whisk to combine.
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Add diced onion and let the mixture sit for at least 15 minutes, preferably an hour or two.
Assemble the Salad
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Once corn has fully cooled, cut kernels off each ear and place in large bowl.
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Add blueberries and dressing. Stir to combine.
Credits
Recipes, photography, and styling by Miriam Pascal
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