Corn Blueberry Salad

By maredan

Ingredients

• 4 ears fresh corn (about 3 cups)
• 2 tablespoons extra virgin olive oil
• 2/3 cup chopped green onion
• 1 red bell pepper, finely diced
• 1-1/2 cup fresh blueberries
• 2 tablespoons lime juice
• 1 tablespoon chopped fresh coriander
• 1 jalapeno pepper, seeded and finely chopped (optional)
• 1 tablespoon finely chopped candied ginger
• salt and pepper

Details

Servings 6

Preparation

Step 1

Directions
Remove corn kernels from ears. In a medium sauté pan over medium heat, add oil and then add corn. Sauté until corn is tender and bright, about 3 minutes and remove to cool. In a large bowl toss remaining ingredients and season to taste.
Salad can be prepared up to a day ahead and chilled until ready to serve.