BLUEBERRY CORN SALAD AND AN UNUSUAL AVERSION

Warning: Portions of this story may gross you out ;)

Have you officially closed the book on summer?
Before you move completely on to fall, 
I hope you'll put up with one more summer recipe.

I was salivating from the moment I saw this recipe for Blueberry Corn Salad  

in the July issue of Better Homes and Gardens,

I didn't have a chance to make it until the end of August.

I served the salad as an accompaniment to turkey burgers. 

Oh, my, my, MY!  

The combo of the sweet grilled corn and blueberries,

with a lemony dressing, was delicious! 

Pretty, isn't it? 

 Unless you are feeding a crowd, you may want to cut this recipe in half.

That's what I did, because there's just the three of us,
plus, I knew Junior Goo Shoes wouldn't go near it.
(If you can't stomach stories about vomit,
this is your cue to scroll right down to the recipe).

He's got a thing about blueberries, thanks to, uh, me.

Years ago, when Junior GS was a little boy,

he woke us up in the middle of the night, saying he didn't feel well.

A minute later, he "tossed his cookies," (or, er, as I later realized, his blueberries). 

In the dim light, I thought he vomited up huge amount of blood.

To say I freaked out is an understatement.

I was shrieking, "Call 911!!!!" and within minutes, 
there were two policemen standing in Junior GS's bedroom.

By that time, we had turned on the light and could see that it wasn't blood at all, 
just blueberries.
While I was enormously relieved, I was also a little embarassed........ 

and Junior GS was likely going to be scarred for life when it came to blueberries.

As you might guess, he didn't eat them for years.

About a year or two ago, he decided to give blueberries another try. 

I videotaped that momentous occasion, and it was HILARIOUS, 
but I'm not allowed to show you (JGS likes his privacy).

Even though he's eaten them again, he's still a bit wary,
so he passed on the Blueberry Corn salad.     

By now, I'm pretty sure I've ruined your appetite.

Nothing like telling a story about puking, 
and then supplying a recipe about said cause of retching.
Sorry about that.

Maybe it's a good idea to pin this, and save it for later, 
once the memory of this story fades a bit. 

So, yes, about the salad.

I was tempted to open some canned corn, 
due to my severe case of the "lazies" when it comes to cooking.
I didn't, which was a good thing, 
as the grilled flavor really enhances this dish.  

It's a pretty impressive dish to serve for company,
but easy enough to whip up just for the family.

BLUEBERRY CORN SALAD
(Recipe from Better Homes and Gardens)

1/2 cup olive oil
1/2 cup lemon juice
1/4 cup  chopped fresh mint
1/2 tsp. kosher salt
1/4 tsp. black pepper
4 cloves garlic, minced
8 ears fresh corn (grilled)
2 Tbsp. olive oil
4 cups fresh blueberries 

1. In screw-top jar combine 1/2 cup olive oil, lemon juice, mint, garlic, salt and pepper. Cover and shake until combined.
2. To grill corn, pull back husks, but don't remove. Remove silks; rinse corn. Brush with olive oil and sprinkle lightly with salt and pepper. Fold husks back around corn. Tie tops of husks closed with 100-percent kitchen string. 
3. Grill corn on rack of covered grill directly over medium coals for 20-25 minutes or until kernels are tender, turning occasionally. Remove and cool. Cut kernels from cobs. 
4. In a large bowl, combine corn, berries, and dressing. 
Makes 8 servings.  

This is going to be a staple on my summer menu from now on.

In fact, if you invite me to your house for a barbecue or picnic,

there's a good chance this is what I'll bring. 

But, I'll try to refrain from telling the story about Junior GS and the blueberries 
while everyone is eating it.  

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