A refreshing and vibrant salad combining the sweetness of blueberries and corn with a tangy dressing.
Bring a large pot of salted water to a boil.
Adding salt to the water enhances the flavor of the corn.
Blanch the corn in the boiling water for 2 minutes, then transfer it to an ice water bath to cool.
The ice water bath stops the cooking process and keeps the corn crisp.
Drain the corn and place it in a mixing bowl.
Ensure the corn is well-drained to avoid excess water in the salad.
Add the blueberries to the bowl with the corn.
Gently mix to avoid crushing the blueberries.
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
Taste the dressing and adjust the seasoning to your preference.
Pour the dressing over the corn and blueberries and toss gently to combine.
Ensure the dressing coats all the ingredients evenly.
Chiffonade the basil leaves and sprinkle them over the salad just before serving.
Chiffonade means cutting the basil into thin strips for a beautiful presentation.
Serve the salad immediately and enjoy.
This salad is best served fresh to retain its vibrant flavors and textures.
