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Blueberry Corn Summer Salad

This Blueberry Corn Summer Salad highlights local Florida ingredients.

Scale

Ingredients

Instructions

  1. The first step is to prepare your corn. Begin by removing the outer husk. I recommend doing this outdoors or over a garbage can as it can get a little messy. Cut the base of your corn so that it is flat. Place the base inside a large bowl. Using a chef’s knife, carefully cut the corn away from the cob. Rotate the cob until all of the corn has been removed. Place the corn in a saute pan with a drizzle of olive oil. Season with salt and pepper and saute until it begins to brown. Remove from heat and allow to cool to room temperature.
  2. Meanwhile, prepare the rest of your ingredients for this recipe. Wash your watercress leaves. If this particular green is not available, arugula or baby spinach would be great substitutes. Watercress has a crisp, peppery bite that is perfect for your spring and summer salads. Rinse your blueberries. Remember to look for the Fresh from Florida symbol on the package when you shop for fresh, seasonal produce like blueberries, corn, bell peppers, and watermelon.
  3. To make the dressing, combine the Dijon mustard, chopped fresh chives, juice of one lemon, salt and pepper. Drizzle in the half cup of olive oil as you quickly whisk it into the Dijon-lemon mixture.
  4. Build your salad by placing the watercress at the bottom and laying the sauteed corn, Gorgonzola cheese, pecan halves, and blueberries in rows. I enjoy this salad as-is, but you can also add grilled chicken or steak for protein.

Keywords: corn, blueberries, salad, spring salad, Florida salad