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If there’s one thing I love this time of year, it’s grilled corn, especially white corn. I eat it straight off the cob but I also frequently shear off the kernels and turn them into a salad. It’s super easy and a nice way to still have the same great vegetable without getting butter and salt all over your hands. While I’ve added the corn to cob and taco salads, there’s one thing I’d never thought of doing: adding fruit to the corn for a delicious side.

Melissa's spread

Last week I was at Melissa’s Produce and got to meet Patricia Greenberg who came up with this fabulous idea. Known as the Fitness Gourmet, Greenberg is a working wife and mother who has 30 years of experience as a Nutritionist, Chef, and Wellness educator. In other words, she knows a thing or two about health and nutrition. She’s very big on healthy, foods and healthy snacks for everyone from children to adults. But just because her meals are healthy doesn’t mean they’re flavorless.

Patricia

Greenberg and her daughter, Gabriella Grunfeld, have been making delicious meals for some time and they finally decided to put all their recipes into a book for the masses. Some of them are as simple wheat bread with peanut butter and bananas while others are a little more complex like the Mediterranean Frittata Sandwich. But they’re all delicious and not one is over 550 calories.

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Since I’m such a big corn and blueberry fan I knew I had to try the salad they created. Greenberg’s version uses canned corn, but since we’re right in the middle of corn season, I wanted to grab a few ears and grill them up. The canned corn makes this a delicious side dish year ’round, but grilling fresh corn means you can make it right now. Plus grilling gives the corn a nice smokey flavor that adds depth to the overall dish and doesn’t add one calorie. But the best thing about this salad is the flavor. The sweet corn combined with the sweet blueberries feels very summery and tastes amazing. It’s fresh, and light and goes perfectly with everything from steak to fish.

book

So, before corn season ends in the fall, grab a few ears of corn and a pint or two of blueberries and mix up this salad. And if you like this dish as much as I do, go out and grab Greenburg and Grunfeld’s Scrumptious Sandwiches Salads and Snacks. This salad is just a taste of all the wonderful recipes inside this awesome cookbook.

over head shot salad

Grilled Corn & Blueberry Salad (adapted from Scrumptious Sandwiches Salads and Snacks)

Ingredients:

  • 2 ears of corn
  • 1 pint of blueberries
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 2 tablespoons fresh basil, chopped

Directions:

  1. Preheat the grill to 300°F. Grill the corn until lightly charred on the outside, about 6 or 7 minutes. Let cool until you can handle the corn. Peel the husks off and cut off the kernels into a bowl.
  2. Add the blueberries and toss with olive oil, salt and pepper. Just before serving add the basil and toss again. Serve immediately.

Disclosure: This is not a sponsored post. Melissa’s Produce provided me with the cookbook for recipe testing. As always, any opinion expressed is my own and is not influenced in any way by the manufacturer/PR firm as I only review products that I have personally tested and endorse.

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