Blueberry Sweet Corn Salad

Thursday, June 7, 2018

I get so excited when I think I am being creative in my food. Like I am on to the next big thing. Well, last night I had a bit of everything in the refrigerator, yet not enough of any of it to make a complete meal. I had half a pint of blueberries, a bag of corn, tomatoes, cucumbers. I made a tomato cucumber salad.That was a given. What to do with the blueberries and corn? While my husband was grilling chipotle chicken , I got a hairbrained idea to add the corn and blueberries together. I added fresh basil, salt , pepper, olive oil, a pinch of garlic salt and a bit of white wine vinegar. No measuring, just threw it together. I let it sit in the fridge for a bit to meld the flavors.My husband and kids looked at it when I put it on the dinner table and turned their noses up. But I made each of them , (hubby too) try it. And they all said it was good. And ate it all. I have to admit the flavors really did go great together. The slight tartness of the blueberries, the sweet corn, the basil. I loved it and instantly wished I had made more. So I snapped a pic and had these huge plans to reveal my great recipe to the masses this morning. But I googled. And quickly realized I was not on to anything . It has been done before. Sure, some corn blueberry salads have more ingredients. Some not. Some use roasted corn, some use small Maine blueberries. But, all in all I am not original....this time. But here is my version of the salad, nonetheless. Oh, and I learned something else last night. After so many years of marriage, I found out my husband does not like raw blueberries. In muffins, cakes and sweets, they are ok. But just popped in a salad or eaten from the fridge, not so much. Huh? Why has he never said anything? Men. But he ate the salad . And said it was good. I like to think he wouldn't tell a little white lie to make me happy. Or would he? ;)

Blueberry Corn Basil Salad

2 cups corn
1 cup blueberries
4-6 leaves of basil, cut into thin strips
salt and pepper to taste
pinch of garlic salt
2 T olive oil
1 tsp white wine vinegar

Mix all ingredients together . Refrigerate to meld flavors. Serve cold.

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