2 ears fresh corn on the cob, shucked (or 1 ¾ cup frozen)
1 cup fresh blueberries
3 tablespoon olive oil
1 tablespoon canola oil
juice of ½ a grilled lemon, about 1 ½ tablespoons
1 teaspoon maple syrup
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon black pepper
Heat grill to medium.
Sprinkle lemon slices and ½ lemon (fruit only) with sugar. Set lemons on hot grill. Cook for 3-5 minutes until flesh is lightly browned. Turn lemon slices over. Cook 2-3 more minutes. The browning comes from consistent heat, so no flipping every 30 seconds. Give them their space. Remove from grill; set aside.
Note: You can char the lemon without the sugar; the sugar helps it caramelize.
Place corn on grill, turn occasionally, for 5 minutes or until some browning occurs. Remove from grill. If using frozen, heat a skillet over medium-high heat. Add corn, spread in a single layer, cook 5-7 minutes, until lightly charred, stir to prevent scorching.
Cut corn from cob by standing the tip of the cob on a cutting board. Hold corn by stalk and shave kernels from cob. Turn cob a quarter of a turn to shave another row. Continue until cob is clean.
In salad bowl, toss lettuce with corn, and blueberries. Top with grilled lemon slices.
Combine olive oil, canola oil, lemon juice, maple syrup, ginger, salt and pepper in a small bowl; stir to blend. Drizzle over salad and toss just before serving.