Summer Corn and Blueberry Salad

Summer Corn and Blueberry Salad

Living in a small town has helped me grow tremendously as a person. What I have learned about cooperation and communication is invaluable. What I received in return was caring and kindness. There is a responsibility to be bigger than yourself, a sense of community that I’ve never felt before. An opportunity to see and make a difference. Today for example was a celebration in town, a picnic and a group photo. The town was recognizing two anniversaries. Fifty years ago the City of Yachats was incorporated and 100 years ago the postmaster changed the community name from Oceanview to Yachats. In the group photo everyone lined up in a 50/100 configuration and a drone flew around and took our picture. Small towns are not for everyone, but I wouldn’t want to live anywhere else.

Anderson Blueberry Farm, Corvallis, Or

Last week I went blueberry picking with a friend. Since it was early in the season we travelled further inland. The farm was beautiful, the blueberries amazing. Together we picked approx. 48 pounds, with me being the much slower picker, sorry P! Anyway this corn and blueberry salad was the first thing I made. Imagine fresh from the field summer corn, cucumbers, blueberries, red onion and basil, all summer staples with a simple lime and honey dressing. The brightness from the citrus and the sweetness of the honey is what made this salad so special.

Ingredients

*In this recipe the corn is not cooked, the juice from the limes will soften the kernels.

Author: Cheri

Summer Corn and Blueberry Salad

Don't let the summer go by without tasting this sweet and crunchy salad, you won't be disappointed.

INGREDIENTS:

• 8 ears of fresh sweet corn, husked, (with a sharp knife, cut kernels from cobs and set aside)
• 1 cup fresh blueberries
• 1 cucumber, peeled, cut in half lengthwise, (seeds scooped out and tossed) sliced thinly
• 1/8 to 1⁄4 cup finely chopped red onion (amount depends on personal preference)
• 2 limes, juiced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon honey
• 1 teaspoon fresh basil, chiffonade
• 1 pinch of salt

INSTRUCTIONS:

1. In a large bowl combine corn, blueberries, cucumber and red onion.
2. For dressing, whisk together lime juice, oil, honey and salt. Add to salad and toss.
3. Garnish with basil, Cover and keep refrigerated.

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