Corn Blueberry Salad

  • 4 ears fresh corn (about 3 cups)
  • 2 tablespoons extra virgin olive oil
  • 2/3 cup chopped spring onion
  • 1 red pepper, finely diced
  • 1 1/2 cup fresh blueberries
  • 2 tablespoons lime juice
  • 1 tablespoon chopped fresh coriander
  • 1 jalapeno pepper, seeded and finely chopped (optional)
  • 1 tablespoon finely chopped candied ginger
  • Salt and pepper

Remove corn kernels from ears. In a medium sauté pan over medium heat, add oil and then add corn. Sauté until corn is tender and bright, about 3 minutes and remove to cool.

In a large bowl toss remaining ingredients and season to taste.

Salad can be prepared up to a day ahead and chilled until ready to serve.

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