Over and through
Thursday, August 20, 2009 at 2:03PM 
A few days ago, early last Saturday morning to be precise, Sean and I had a complete breakdown in communication.
We were at the Farmer's Market, me with one perched on my hip and another clasping my hand, and Sean across the way. It was a busy morning, so while our boys snacked on their standard sample from the nearby bakery, Sean waded into the current of people to gather our purchases.
Usually, our over-and-through-the-crowd brand of semaphore works a treat. This time, not so much. With all the hustle and bustle, our signals got crossed and the quantities of our request was lost in translation. Long story short, we ended up with a surfeit of corn. Double the intended amount, to be exact.
Not a terrible mistake, by any means, as the corn in question was fresh, local stuff, with neat rows of bicoloured kernels nestled snugly under tender green husks. Not terrible in the least.
A first impulse would be to tear back that blanket of green and roast the Dickens out of those ears atop a charcoal grill. Blistered black and concentrated sweet, I would gleefully dig in to the barbecued beauties. Or steamed tender-crisp, with a smear of sweet butter and scattering of crunchy flakes of salt - there were days of possibilities for our plenty.
The trouble was, more than a few of those possibilities included the application of heat. And did I mention to you that Summer huffed and puffed our way last week? With sweaty palms and hot breath, the season (finally) truly settled in on the 15th of August. And, no doubt about it, Summer is making up for lost time.
As I write this, it is 40°C with the humidex (104°F). While I am not all that bothered by the temperatures, by far preferring hot over cold, my boys are wilting more than a little bit. The heat has kept their mops eternally mussed, their ruddy cheeks shine with a thin sheen of perspiration and their kisses have turned salty.
You can understand then, that I am not in the least inclined to crank up the oven and overheat our happy home or add any fire to our already-sultry backyard.
As luck would have it, a little while prior to our misunderstanding at the market*, I had enjoyed this salad from Anna Olson. Served at her shop, it was subtle and sweet, but my version alters hers ever so slightly; here, there is oomph to be had.
Stripped from the cob, plump gold and ivory nuggets glisten with a slick of olive oil in a pan for nothing but the shortest of sojourns, then it's a tumble with an edible confetti of shallots, chili, green onion and herbs. The blueberries are next, an addition that brings musky depth and even more mouth-quenching moisture. Squeeze on some lime, crumble over brackish nuggets of fresh cheese, and off it all goes to chill.
In the intervening minutes between mix and serve is when everything happens. The corn turns sweeter, it's flavour amplified by the citrus and complimented by berries that shimmer onyx-bright. Fresh onion contrasts mellowed, cooked tones, the chilies release gentle heat into it all.
May all misunderstandings result in such dividends.
* It might just be the temperature finally getting to me, but doesn't The Misunderstanding at the Market sound like the title to an Agatha Christie mystery? Or at least a Harlequin romance novel?
Blueberry Corn Salad
Adapted from a recipe by Anna Olson. Queso fresco is a fresh Mexican cheese that has a mild, creamy taste.
Ingredients
2 tablespoons extra virgin olive oil, plus additional for drizzling (optional)
3 cups fresh corn kernels (about 4 ears)
1 large shallot, minced
1/2 cup chopped green onion
2 red chilies, finely minced, seeded if desired
1 1/2 cups fresh blueberries
1/2 cup fresh cilantro leaves, chopped
2 tablespoons lime juice
1/2 cup crumbled feta or queso fresco
Salt and freshly ground black pepper to taste
In a large sauté pan over medium high heat, add the olive oil, then the corn. Sauté for about 2 minutes, until the corn begins to brighten in colour. Add the shallot and cook for 1 minute more, stirring often. Remove pan from the heat, stir in the green onion and red chilies. Season to taste with salt and black pepper. Allow the vegetables to cool to room temperature.
In a large bowl, combine the corn mixture with the blueberries and cilantro tossing gently to combine. Pour over the lime juice, along with an extra glug of olive oil if desired. Stir again, then gently fold in the feta or queso fresco. Refrigerate for at least 1 hour, checking for seasoning before serving.
Serves 4.
anna olson, blueberries, blueberry, corn, queso fresco, recipe, salad, summer, vegetarian 
Reader Comments (22)
Great blog, stories and pictures!
Stripping the ears, then a quick flick in a hot pan--that's one of my favorite ways with corn.
I am truly sorry for the 104 degree days. We had a couple of those in Seattle recently, and everyone here about died. We're real wimps in the heat. If a restaurant was air-conditioned, no matter how horrible the food, it was packed.
Oh how yummy!
Wow this sounds really interesting! Blueberries and corn- how fun!
Blueberries and corn are such a natural seasonal pairing, I'm not sure why I never thought of putting them together in a salad. Looks absolutely wonderful. I'm hoping that we will have great corn this summer with all of the heat.
This looks really good! It sounds like something that would happen to my husband and I ... we always end up with surplus amounts of one thing or another!
That's a very high temp! Here in Alberta, we're not nearly that high - but really, I'm looking forward to Fall. :-)
K
Sounds perfect for hot weather. Winter had ended abruptly here, too. Love your humidex measure. I think we need one of those. Always in the high 90s in summer!
oh yum! your photographs and descriptions elevate food to a whole new level!
happy weekend to you! xo
What a great summer salad! Summer has finally arrived here too. It's horrible!
I very much understand the blistering hot days. I am looking forward to cool weather!!!
Corn and blueberries- never have tried but now I am so intrigued!!! Lovely!!
I like the sound of a corn and blueberry salad with feta.
I never would of thunk to put blueberries and corn together---just might have to give it a whirl.
(And just FYI, I noticed that you said "coriander" in the directions, but only cilantro was in the ingredient list---I'm assuming you meant cilantro, correct?)
Ah, would that I could easily get hold of nice, fresh ears of corn - right now I am all about exercising the savoury side of blueberries and I'd love to try this out. As for the title, it is indeed Agatha Christie like, though I guess you would have to say that, in this case, it was the cook, and not the butler who did it :)
What a great salad! I've always loved Anna Olson.
I feel for you - we're finally getting a taste of summer in England, too. I'm not one for too much hot weather so I'm hibernating inside today with the curtains drawn... Hmmm, sounds kind of sad when I put it like that!
I never thought corn+blueberries=amazing salad, but I'm tots going to try it!
You certainly made the most of your breakdown in communication! Nice salad, corn is so good this time of year.
Aysegul - nysdelight , thank you so much.
The Leftoverist, I heartily agree. As much as I love corn on the cob, kernels in a pan, maybe a bit of shallot, good grind of salt and pepper - done. Such an easy side.
Claire, and fresh365 it was an unexpected combination, to be sure, but I found it worked really well.
Dana, I have my fingers crossed for you and your corn! And PS, I hope you're thoroughly enjoying your vacation.
Kistilyn, it makes me feel better to know that we're not the only ones. Glad to have the company in the miscommunication department.
Julie, it is an exceptionally refreshing salad. I think the effect of the berries is similar to watermelon in salads - they give so much crisp juiciness. Hope all is well on your end!
knack, awww, thanks hun. The same to you for the weekend - hope yours was fabulous.
Nutmeg Nanny, I hope have the chance to you enjoy the season.
Jennifer and Kevin, I do hope you try (and report back on) this combination - it's something I'd not had before, but, again, found rather appealing. Thanks so much for the visit.
Mama JJ, thanks for the catch; I always use cilantro to refer to the leaves actually, I grew up calling it dhania, the Hindi word), coriander when I mean the seeds. Olson's recipe uses coriander for the leaves, and I think my mind was switching between the two terms while I was writing. Sorry for any confusion!
Daily Spud, ha! Nice one. Off to check out your explorations into the savoury side of blueberries.
Hilary, that does sound a bit sad ... but also very romantic. Autumn is my favourite season, so I might be a tad biased.
Allyson, oh that is wonderful to hear. Please let me know what you think of it!
Maris, I am proud to say that not single ear went to waste. I also made the sweet corn pancakes from Gourmet - the August issue, I think it was. They are fantastic with a tomato salad.
Corn Salad is the best! I just posted about it last week, too. Hang in there with the heat, it is indeed a pain. I love the title of your new novel!!
Pretty sure too much sweet summer corn is never a problem!
Love the combo of the blueberries and corn - I never would have thought to pair that together!
This salad looks fantastic. I've been eating my corn fresh this year too. Just cut right off the cob. So sweet and easy.
Oh this looks like a really interesting dish. I've never had corn with blueberries before.
And I am busting for summer! Bring on the heat!! :)
I must say this recipe looks awesome! I hope to try it soon. One of the best things you can do with food you really love, is pair it with a palette pleasing drink. http://www.mixeddrinksmadeeasy.com" rel="nofollow">Mixed Drinks Made Easy! offers hundreds of drink recipes that you can pair with your favorite foods for a real celebration of flavor!