Free Issue! Try Saltscapes Magazine before you buy. Download Now

Maple Grilled Corn, Blueberry and Apple Salad


Serves 4 - 6

6 ears of corn, husks removed
2 tbsp (30ml) olive oil
Salt and pepper
1 Granny Smith apple
2 Cortland apples
3 green onions, chopped
1½ cup (375ml) blueberries, wild or cultivated
Juice of ½ lemon
Salt and pepper to taste

¾ cup (175ml) mayonnaise
1 tsp (5ml) white wine vinegar
1 tbsp (15ml) lemon juice
2 tbsp (30ml) honey
4 tbsp (60ml) maple syrup


Assemble all dressing ingredients in a non-metal bowl, whisk until combined (ingredients may also be put into a mason jar and shaken well). Chill.

Rub ears of corn with olive oil and season with salt and pepper. Place on grill, turning until grill marks are evenly achieved. Remove. When corn is cool, cut kernels away from ear and place in a large bowl. Core and dice apples leaving the peal on, add to the corn. Add green onions and blueberries. Add lemon juice and toss. Pour dressing over salad and serve.

Maple Grilled Corn, Blueberry and Apple Salad

Rate this Recipe

You are commenting as guest.

Comments from Other Readers

You are commenting as guest.