Grilled Corn, Snap Pea, and Blueberry Salad

Bursting with summer flavors, this salad features sweet corn and juicy blueberries. Zippy pickled onions and a very unexpected maple mustard mint vinaigrette bring it all together.

Ingredients

For the Dressing

Leaves from a few sprigs of mint
1 tbsp apple cider vinegar
1 tbsp coarse-grained mustard
1 tbsp maple syrup
Generous salt

For the Salad

4 ears of corn
2 c sugar snap peas
0.5 c pickled red onions
Big handful of blueberries
Small handful of pistachios
Additional fresh mint leaves for garnish

Instructions

Shuck the corn and then grill it over medium heat until lightly charred. Let it cool until you can handle it, then cut the kernels off the cob.
Cut the mint leaves into very thin ribbons. Then, in a large mixing bowl, combine the dressing ingredients and mix well.
Add the corn to the salad dressing. It's okay to do this while the corn is still warm; in fact, that actually helps it absorb more flavor.
Cut the sugar snap peas into bite-sized pieces and add them to the salad.
Drain the brine from the pickled red onions. Give them a coarse chop and add them to the salad.
Only once you're ready to serve, gently mix in the blueberries. Transfer the salad to a serving dish and garnish with pistachios and a few additional mint leaves.