Ingredients:
3 cups fresh corn kernels ( right off the cob)
1 cup blueberries
4 teaspoons champagne vinegar or 4 teaspoons other mild vinegar
2 teaspoons fresh lemon juice
6 tablespoons extra virgin olive oil
kosher salt
fresh ground black pepper
1 bunch basil leaves
Directions:
Blanch the corn in boiling salted water for 2 minutes and then plunge into ice water bath.
Drain and put in a bowl.
Add blueberries, vinegar, olive oil, and mix gently.
Season to taste.
Just before serving cut the basil in a chiffonade (thin strips) and stir.
Servings: 8-12
Time preparation: 10 min.
Time total: 12 min.