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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
Regular corn salad tastes great, but once you grill the corn for your salad, you’ll never go back to the old way! This salad is bursting with flavors — sweet, savory, tangy, smoky — it’s all there, and it tastes so good together.
6 ears corn
1 pint (550 milliliters) fresh blueberries
1/2 cup Gefen Olive Oil
4 cloves garlic, minced
juice of 1 lemon
1 tablespoon chopped fresh basil or 2 cubes Gefen Frozen Basil
1 teaspoon kosher salt
1/2 teaspoon pepper
1 small onion, diced
Place corn on hot grill, and grill for three to four minutes per side until browned. (This can also be done using a broiler.) Set aside to cool.
In a small bowl, place olive oil, garlic, lemon juice, basil, salt, and pepper. Whisk to combine.
Add diced onion and let the mixture sit for at least 15 minutes, preferably an hour or two.
Once corn has fully cooled, cut kernels off each ear and place in large bowl.
Add blueberries and dressing. Stir to combine.
Recipes, photography, and styling by Miriam Pascal
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