When it comes to food combinations, remember the saying “if it grows together it goes together.” Fruits, vegetables and herbs that thrive in the same environment generally work well together one the plate.  The produce coming into peak season now includes two New England favorites, corn and blueberries.

Blueberries are the darlings of nutritionists, and are often listed at the top of the “superfoods” roster. One cup of blueberries contains only 84 calories, and no cholesterol or fat.  They are high in dietary fiber, vitamin A and niacin and also contain vitamin C, iron and other trace minerals.  Their vibrant pigmentation is linked to antioxidant benefits.  Corn is not generally associated with nutritional value beyond its high fiber content; but cooked sweet corn also contains antioxidants, vitamin C and vitamin A.

Corn and Blueberry Salad

5 ears corn, cooked and kernels removed (about 5 Cups)

1 cup blueberries, larger berries sliced in half

 12 or so mint leaves, chopped (about 2 Tablespoons)

Zest and juice of one lime

3 tablespoons olive oil

4 – 5 scallions, finely chopped (about ½ Cup)

1 jalapeno pepper, finely chopped (about 2 Tablespoons)

Salt and pepper

Put a large pot of water on to boil. When water boils, add corn. When water returns to a boil, shut off heat and allow corn to sit in water until ready to use.

While water is boiling, wash and slice blueberries, mint, scallion, and jalapeno. The pieces should be about the size of corn kernels. As they are prepared, add them to a bowl with lime zest and juice and olive oil.

Remove corn kernels from cob. (Quick tip: place the larger end of the corn cob on the center of a Bundt pan, and then carefully slice off kernels with a sharp knife while holding the other end of the cob. The kernels will collect neatly in the cake pan.)  Toss corn with other ingredients and season with salt and pepper.

Serve warm or chilled, as a side dish or atop grilled fish or chicken. Makes about 6 servings.