Gah! I have so many amazing recipes in the works for you—I have literally been cooking up a storm these past couple of weeks—but I’m also trying to up my Instagram and Pinterest games, and work on my photography skills. So even though I worked on my blog literally every free second this weekend, somehow it got to be Sunday night and I hadn’t written one word of the post for the recipe I had planned for today.

So instead, this is what I’ve got: the amazingly delicious corn salad I threw together on Saturday afternoon. My sister-in-law is in town all month with her two kids, and Owen is beside himself with joy (we’re pretty excited too). He absolutely adores his cousins. Saturday was the first night they were here, and we had one of those big, raucous family dinners that always end with the kids screaming and running in circles.

I’ve said before that my mother-in-law is a great cook, so I usually just try to bring something small and healthy that will compliment whatever she serves. This corn salad was perfect. It’s so simple, but the addition of the blueberries makes it surprising and unusual.

This is a great salad for any 4th of July party. You can make it ahead; you can serve it hot, cold, or at room temperature; and you don’t have to worry about it wilting in the sun.

A final tip: do you know the best way to cut kernels from a cob of corn? I used to hate doing it because they flew all over my kitchen. But then I read in Cooks Illustrated that the trick is to turn a small bowl over inside a large serving bowl, and use it as a “pedestal” for the corn. It’s amazing! Instead of rolling all over the counter and the floor, they stay right in the bowl.

 I’m obsessed with sherry vinegar, but if you don’t have any on hand you can substitute good quality cider or red wine vinegar, or even freshly squeezed lime juice in the dressing.

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Corn Salad with Tomatoes and Blueberries

A light and healthy summer salad, perfect for any BBQ or cookout.

Servings 6

Author Turnip the Oven

Ingredients

For the salad

• 6 ears corn shucked
• 1 cup cherry tomatoes halved
• 1 cup blueberries
• 2 tablespoons minced fresh parsley
• 1/4 cup julienned fresh basil

For the dressing

• 1 tablespoon minced shallot
• 2 tablespoons sherry vinegar or cider or red wine vinegar
• 1/2 teaspoon Dijon mustard
• 3 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper

Instructions

To make the salad

1. Bring a large pot of salted water to a boil. Add the corn and cook until just tender, about 3 minutes. Drain and let cool. Cut to kernels from the cobs and transfer them to a large bowl. Add the tomatoes and blueberries.

To make the dressing

1. In a small jar with a lid (like an old jam jar) combine the shallots and vinegar. Let sit for 10 minutes. Add the mustard and olive oil, and season with salt and pepper. Seal the jar and give it a good shake.

To finish

1. Pour the dressing over the salad, add the parsley, and toss to coat. Just before serving, add the basil and taste. Season with more salt and pepper as necessary.