Grilled Corn, Snap Pea, and Blueberry Salad

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

1. 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.
2. Cut the mint leaves into very thin ribbons. Then, in a large mixing bowl, combine the dressing ingredients and mix well.
3. 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.
4. Cut the sugar snap peas into bite-sized pieces and add them to the salad.
5. Drain the brine from the pickled red onions. Give them a coarse chop and add them to the salad.
6. 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.