Fresh Corn Salad with Blueberries and Tarragon
Recipe and photo by Tami Ganeles Weiser
Prep Time: 25 minutes Cook Time: 0 minutes
This dish is summer simplicity at its cleanest and easiest, in my book. Raw and delicious, this is a hit at every one of my catering events and home parties.
4 large ears fresh sweet corn, shucked, with silks removed
1 pint fresh blueberries, all stems or nasty berries removed
2 tablespoons extra-virgin olive oil
1 teaspoon sherry vinegar or any fruit-based vinegar
½ teaspoon kosher salt or large-crystal sea salt
Leaves of 3 large tarragon sprigs
- Place a small bowl upside down inside large mixing bowl. Stand 1 ear of corn, thin tip upward, on the small bowl and with a very sharp, very large knife, cut downward to remove the kernels, letting them fall into the bowl. Scrape the cobs with the blunt edge (the back) of the knife to get any stragglers. Repeat with the remaining ears of corn. Remove the small bowl.
- Add the blueberries, and stir gently.
- Add the oil, vinegar, salt, and tarragon and toss gently.
- Serve immediately. Or if you prefer to make this salad ahead, it will keep in a covered container in the refrigerator for up to 24 hours; the tarragon flavor will intensify, but the leaves will get a bit soggy.