Corn And Blueberry Salad With Mint – a delicious recipe with corn, Blueberries, Mint, Scallions, Olive Oil, pepper. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Put a large pot of water on to boil. When water boils, add corn. When water returns to a boil, shut off heat and allow corn to sit in water until ready to use
2
While water is boiling, wash and slice blueberries, mint, scallion, and jalapeno. The pieces should be about the size of corn kernels. As they are prepared, add them to a bowl with lime zest and juice and olive oil.
3
Remove corn kernels from cob. (Quick tip: place the larger end of the corn cob on the center of a Bundt pan, and then carefully slice off kernels with a sharp knife while holding the other end of the cob. The kernels will collect neatly in the cake pan.) Toss corn with other ingredients and season with salt and pepper.
4
Serve warm or chilled, as a side dish or atop grilled fish or chicken. Makes about 6 servings.
233
kcal
Calories
12
g
Fat
31
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 Ears of corn, 1 cup Blueberries, 1 sprig Mint, 1 Lime, zest and juice, and more.
Yes, Corn And Blueberry Salad With Mint falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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