Blueberry, Corn & Mint Salad + Dark Ale Mustard & Maple Syrup Dressing

I had been up from lack of sleep and if you want to know what my brain does when I cannot sleep, it thinks up recipes.

So, laying there at 3 AM my thoughts went to the market, what the farmers would be bring and that’s when it struck; simple and everything you’d want if summer were a food.

Blueberries, fresh corn and fragrant mint in a bright, sweet and juicy salad, kissed simply by a vinaigrette made up of maple syrup and some whole dark ale mustard.

I hope you all enjoy this recipe just as much as I had making it for the market.

Serves 4-6

1 pint fresh blueberries
3 ears of corn
1/3 cup chopped mint
1 clove of garlic
1/3 cup red wine vinegar
1/3 cup extra virgin olive oil
¼ cup maple syrup
1-2 tbsp. mustard
salt and pepper to taste

1. Shuck, clean the corn ears and hold each ear over a bowl and run a knife down the sides collecting the kernels in the bowl
2. Wash and drain the blueberries and add to the bowl with the corn kernels
3. Wash and finely chop the mint and add to the bowl with the corn kernels
4. In a separate bowl, whisk together the minced garlic, vinegar, mustard, salt pepper, oil and maple syrup; taste and adjust for acid, sweetness and salt
5. Pour 4-5 tbsp. dressing over the corn and blueberries, mix, chill and serve with chips, with grilled meats or as a salsa this summer