Blueberry Corn Basil Salad



  • 6 ears corn, sliced off cob
  • 1 medium red onion, diced
  • 1 pint blueberries
  • 1/4 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 1/2 cup thinly sliced & packed basil leaves
  • salt & pepper to taste


  1. 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