Fresh Corn, Blueberry, And Pineapple Salad With Spring Onions And Shallots

1. 1

   Cut off the top and bottom of the pineapple .Peel the pineapple with a sharp knife. Cut into quarters lengthwise, and remove the center core. Dice into medium pieces, and place in a large serving bowl.

2. 2

   Standing the cold, cooked ear of corn on its flat end, with a sharp knife slice the corn from the cob, cutting close to the cob to include the sweet milky juice. You can scrape the back of the knife down the ear to get the remainder of the juice. Add to the bowl of pineapple.

3. 3

   Chop the blueberries, onions, and shallot, and dice the red pepper. Add to the bowl with the pineapple and corn.

4. 4

   Add the corn and chile salsa, fresh lime juice, and salt. Mix well to blend and chill until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.