Roasted corn and blueberry salad
Once sweet corn comes into season, there is one go-to salad that I make whenever I need to bring a dish to a party or when I’m low on time and still want to impress guests. It’s simple, can be thrown together in under 30 minutes and only requires about 5 minutes of active preparation time.
We first heard about this recipe from The Chef in the Hat, Thierry Rautureau. The esteemed chef often appears on our local NPR station, KUOW, in a show called “What’s in the Fridge“. You can listen to the podcast on their website or download it. We heard this recipe on an edition of What’s in the Fridge last year and it has been a staple in our house ever since.
This is his recipe, and we haven’t really adapted it at all. It needs no adaptation.
Grilled Corn and Blueberry Salad, from Thierry Rautureau
- 2-4 ears of sweet corn
- 2 cups of blueberries
- Champagne vinegar
- Extra virgin olive oil
- 6-8 leaves of fresh basil
- Sea salt
Roast your sweet corn on the grill. You can also boil in water until al dente.
Cool the corn for at least 15 minutes.
Remove the corn kernels and place in a bowl.
Add the blueberries.
Drizzle some champagne vinegar (three or four shakes of the bottle) and 1-2 Tbsp of olive oil over the mix.
Mix well.
Top with basil leaves or minced basil and crack some sea salt over the top.
Serve.
A simple salad
Our notes: This is really my go-to salad for summer. It is so simple, so quick, and so delicious. Both the corn and the blueberries are sweet, but the champagne vinegar adds a nice bite to the dish. Once the corn is cool, the salad comes together in less than 5 minutes, so you can make it at the last minute and impress your guests. Feel free to experiment with the ratio of ingredients. If you’re feeling like sweet corn, lighten up on the blueberries. If you picked up a few extra pints of blueberries at the market, then add a few more.
Even though I’m not a big fan of one-task kitchen gadgets, a corn zipper is really helpful here. We’d fight with those kernels for an hour until we were gifted one of these little amazing tools. Now in less than 5 minutes, we can remove kernels from 4 ears of corn.
What a wonderful idea, blueberries an corn! Never would have thought about that! I have a fritter party come up soon and I bet corn fritters with a blueberries sauce would be another winner! Thanks for the inspiration
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Like you said, great minds think alike! I will have to try adding basil to this. Sounds even tastier.
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Making ribs today, totally trying it out!
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Oh, be sure to let me know how the fritters turn out!
I had been thinking of doing a blueberry and corn salad! Thanks for saving me the effort of figuring it out. Now to get my mitts on some more blueberries. Ohhh, I may do this this weekend, sis was just suggesting I make some kind of salad with corn.
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[...] husks back, and then grill the whole ears for a bit. But that’s about it. Well, other than the corn and blueberry salad. But that’s it. Really! Even though I wouldn’t be sharing this recipe if it [...]
[...] fresh blueberries at the store and wondered if the two could be combined. I based this dish on this recipe for Roasted Corn and Blueberry Salad. It was quick and easy to make. It was kind of an unusual [...]