Blueberry, Charred Corn and Lemon Salad
Juicy blueberries, smoky corn and lemon make this salad so delicious!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Salad
- Method: Grilled
- Cuisine: American
Ingredients
Scale
- 1 lemon, sliced in 1/8”-1/4” slices, remove seeds
- 1/8 teaspoon granulated sugar
- 1 head Romaine lettuce, chopped
- 2 ears fresh corn on the cob, shucked (or 1 ¾ cup frozen)
- 1 cup fresh blueberries
- 3 tablespoon olive oil
- 1 tablespoon canola oil
- juice of ½ a grilled lemon, about 1 ½ tablespoons
- 1 teaspoon maple syrup
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Heat grill to medium.
- Sprinkle lemon slices and ½ lemon (fruit only) with sugar. Set lemons on hot grill. Cook for 3-5 minutes until flesh is lightly browned. Turn lemon slices over. Cook 2-3 more minutes. The browning comes from consistent heat, so no flipping every 30 seconds. Give them their space. Remove from grill; set aside.
- Note: You can char the lemon without the sugar; the sugar helps it caramelize.
- Place corn on grill, turn occasionally, for 5 minutes or until some browning occurs. Remove from grill. If using frozen, heat a skillet over medium-high heat. Add corn, spread in a single layer, cook 5-7 minutes, until lightly charred, stir to prevent scorching.
- Cut corn from cob by standing the tip of the cob on a cutting board. Hold corn by stalk and shave kernels from cob. Turn cob a quarter of a turn to shave another row. Continue until cob is clean.
- In salad bowl, toss lettuce with corn, and blueberries. Top with grilled lemon slices.
- Combine olive oil, canola oil, lemon juice, maple syrup, ginger, salt and pepper in a small bowl; stir to blend. Drizzle over salad and toss just before serving.
