I’ve been testing so many new recipes lately and spending time improving my photography and social media—Instagram and Pinterest have been a focus—so even though I spent every spare minute in the kitchen and working on the blog this weekend, I didn’t get the planned post written. Instead, here’s the delicious corn salad I tossed together on Saturday afternoon.
My sister-in-law arrived with her two kids for the month, and our son Owen is ecstatic to have his cousins here. On their first night we had one of those big, lively family dinners that always end with kids running around and a lot of noise. Since my mother-in-law is such a fantastic cook, I usually bring something simple and fresh to complement her dishes. This corn salad fit perfectly: it’s uncomplicated, bright, and the blueberries add an unexpected, delightful twist.
This salad is ideal for summer gatherings and especially good for a 4th of July BBQ. You can make it ahead of time, serve it hot, warm, or chilled, and it holds up well in warm weather without wilting.
One tip for removing kernels from a cob: instead of letting the ears roll around and fling kernels everywhere, place a small bowl upside down inside a larger serving bowl and put the cob on that “pedestal.” When you cut the kernels off, they fall neatly into the outer bowl—no mess, and it works every time.
I love sherry vinegar, but if you don’t have it, a good-quality cider or red wine vinegar works nicely, and freshly squeezed lime juice can be a pleasant alternative in the dressing.
Corn Salad with Tomatoes and Blueberries
Ingredients
For the salad
-
6
ears corn
shucked -
1
cup
cherry tomatoes
halved -
1
cup
blueberries -
2
tablespoons
minced fresh parsley -
1/4
cup
julienned fresh basil
For the dressing
-
1
tablespoon
minced shallot -
2
tablespoons
sherry vinegar
or cider or red wine vinegar -
1/2
teaspoon
Dijon mustard -
3
tablespoons
extra virgin olive oil - Kosher salt and freshly ground black pepper
Instructions
To make the salad
-
Bring a large pot of salted water to a boil. Add the corn and cook until just tender, about 3 minutes. Drain and let cool slightly. Cut the kernels from the cobs and transfer them to a large bowl. Add the halved tomatoes and blueberries.
To make the dressing
-
In a small jar with a lid, combine the minced shallot and vinegar and let sit for 10 minutes. Add the Dijon mustard and olive oil, season with salt and pepper, then seal the jar and shake until emulsified.
To finish
-
Pour the dressing over the salad, add the minced parsley, and toss to coat. Just before serving, fold in the basil and taste; adjust seasoning with more salt and pepper if needed.