Corn Blueberry Salad

  • Cooking Time5 mins
  • Serves6
  • DifficultyEasy
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

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.

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