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Blueberry Corn Salad

Blueberry Corn Salad

- 3 ears sweet corn  - 2 cups blueberries - 1/4 cup apple cider vinegar - 2 TBS olive oil - 1 tsp salt - fresh cracked pepper to taste

1. Cook corn by grilling or boiling. (Grilling after shucking adds flavor!)

2. Let cool enough to slice kernels from the cobs.

3. Mix corn with blueberries, vinegar, oil, salt, and pepper.

4. Chill at least 15 minutes before serving so flavors can meld.