This corn and blueberry salad is perfect for summer potlucks and picnics. We made this with our Baklouti Green Chili Olive Oil which gives it a nice bit of heat throughout, and our Sicilian Lemon Balsamic adds a nice contrasting sweetness. Recipe can be easily doubled.
What you’ll need:
Five ears fresh corn
1 cup Blueberries
4 Mini Seedless Cucumbers
1 Small Shallot
1 Tablespoon Baklouti Green Chili Olive Oil
3 Tablespoons Sicilian Lemon Balsamic
Salt to taste
Boil the corn in water for about 10 minutes. When the corn has finished cooking, drain the water and allow the corn to cool off. The corn should still have a slight crunch after it’s cooked. Dice the cucumbers and the shallot, and chop the basil. In a bowl, remove the corn from the cob. Add the cucumbers, shallot, blueberries, and basil. Then add the Baklouti green chili olive oil and Sicilian lemon balsamic. Mix it. Add salt to taste. Enjoy!