Steam the corn with water in a large saucepan over medium heat, covered, until bright yellow, about 4 minutes. Remove the lid and continue to cook the corn, stirring frequently, until the water evaporates, about 3 minutes longer. Transfer the corn to a large bowl and let cool slightly. Mix in red onion, blueberries, lime juice and olive oil. Salt and pepper to taste. Cover bowl and refrigerate until chilled, about 2 hours. Remove the salad from the refrigerator and fold in basil. Serve immediately.
from the NSM Nutrition Team recipe box
dairy-free, gluten-free, nightshade-free, vegan
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