Blueberry Corn Salad

Time: 30 minutes

Odd duets sometimes take the world by surprise… try this salad, I think you will be surprised at what a great side dish this is for family events and BBQs.

Music Selection: Marc Almond & Gene Pitney – Something’s Gotten Hold of My Heart

4 corn cobs

3 Tbsp olive oil

3 Tbsp white balsamic vinegar

1 Tbsp fresh chives

1 ½ cups fresh, washed blueberries

1 cup crumbled goat cheese or feta

Directions:

Heat BBQ to 350 degrees and bake corn for about 20 – 30 minutes on the grill. Ideally, they will have a little brown coloring on them when done. If you do not have a BBQ you can wrap them in foil individually and bake in the oven or boil them for 20 minutes. Let cool.

When cool, use a sharp knife and cut the corn off the cob. Put corn in a large serving bowl.

Mix in the blueberries and cheese.

Chop the chives and add to the salad.

Toss the salad with olive oil, balsamic vinegar and salt/pepper. Serve immediately!

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