Eric and I got a mini vacation Sunday afternoon through Monday evening at a cottage his parents are renting for the week at the beach. Eric’s parents were driving all the way to Oregon before going to the cottage so his dad could buy a grill. We were heading straight to the cottage after church, so we offered to make dinner for the four of us. Finally, it was my chance to make the amazing blueberry and corn salad that I’ve been dying to create since first trying it at Foodportunity.
At Foodportunity, the Chef in the Hat made a blueberry corn salad that he topped with some seared steak. It tasted so simple, but the corn and blueberries were such a fantastic combination, I knew I had to try it myself. Then last week, Eric and I went to one of Carrie Oliver’s beef tastings, hosted by John and Patricia of CookLocal, and Patricia had made the same salad! She confirmed that it was his recipe, and was simply oil, vinegar, salt and pepper for the seasoning. Just as I thought!
I decided this would be a perfect recipe to use the blueberry vinegar we bought on our trip to Canterberry Farms. We kept the meal pretty simple. I had some frozen wings that I just thawed and marinated in Hawaiian Barbecue Sauce. Then we did simple oven fries for a starch. I was going to just do salt and pepper, but the cottage had some spices so I used Italian Seasoning too.
I only had one ear of corn left from our CSA, so we were driving the main road in town looking for a grocery store, and saw something even better…a farm produce stand! We got some Yakima sweet corn and some nectarines. The sweet corn was AMAZING in this salad. I ended up having Eric grill the nectarines too, and I made a glaze of blueberry vinegar and brown sugar to pour over them. Perfect dessert.
There was definitely something special about that meal. We sat outside and could smell the ocean, the sun was shining down on us heading towards a stunning sunset, the food was fresh, local and full of flavor. It was one of those meals that makes you feel close to the earth, to your loved ones, and just plain happy! As each of us finished, we sat back in our chairs and sighed contentedly.
Yeah, it was that gorgeous. If you want to see more amazing beach photos you can head to my flickr collection. We’re hoping Eric has Sunday off of work so we can go back this coming weekend! Now, for the recipe…I used blueberry vinegar in the salad, but just like the coleslaw, other vinegars would work great. If you don’t want the corn slightly discolored, just use white vinegar. I prefer sea or kosher salt for my cooking, but you can use table salt if that’s all you’ve got. Also, if you get just picked corn, you don’t even really have to cook it. Freshly picked corn is great raw! You can also use frozen blueberries in this, I used some that we’d picked and then froze, they worked great.
Blueberry Corn Saladserves 6-8 as a side
3 ears corn on the cob
2-3 cups blueberries
1/4 cup vinegar of your choice
2 TBS olive oil
1 tsp sea salt
pepper to taste
Bring large pot of water to a boil. Shuck corn (take off the husks and silk) and drop carefully into pot. Boil 8 minutes and remove with tongs.
Using a knife, stand cob on its end and cut the corn kernels off of the cob holding the knife perpindicular and cutting straight down.
Mix all ingredients in a large bowl. Add additional salt or pepper to taste. Cover and refrigerate at least 15 minutes.
Approximate cost/serving: The cost of this depends on where you get your blueberries or corn. Frozen is often cheaper than fresh if you don’t get directly from the farmer or at a farmer’s market. It only cost us $1.50 to make the whole salad, so 19-25 cents a serving depending on how big of a side you make it.
Vegetarian/Gluten Free: Not just vegetarian, but vegan and can even be part of a raw food diet. Totally gluten free as well.