Sweet Corn & Blueberry Saladita

4-5 modest servings

From The Heart of the Plate: Vegetarian Recipes for a New Generation

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Serve this little August-flavored salad for a light lunch with bread and cheese, or as an appetizer - or even just a snack. It can also step in anywhere you'd use a fruit salsa. No rules.

This tastes best within an hour or so of being assembled, although it will also be quite good tomorrow, if tightly covered and refrigerated overnight.

2 cups very fresh corn kernels (from about 4 freshly shucked ears)

1 cup tight, fresh small blueberries (same size as the corn, if available)

1 to 2 tablespoons extra-virgin olive oil

2 to 3 tablespoons fresh lime juice

A pinch of salt (optional)

Optional: Up to 1 cup chopped arugula (or whole very small leaves) - or a handful of minced fresh basil

    1. Combine everything in a medium-sized bowl. (Begin with the smaller amount of olive oil and lime juice.)
    2. Toss gently so you don’t break the berries - just enough to combine.
    3. Taste to adjust oil, lime juice, and possible tiny touches of salt.


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