Corn, Almond Cheese & Blueberry Salad

Fresh corn on the cob is one of my favourite summer foods. It tastes better than canned or frozen sweetcorn by a million miles. I’ve only eaten it cooked with some salt and vegan butter, or lightly grilled on the barbecue. It’s also a longstanding go-to when heading out for a picnic.

But I decided to incorporate the juicy corn in a fresh salad, and it was such a hit. I thought it was at its best when the corn and sweet potatoes were still a little warm, but this salad also works really well cold, in a lunch box or on a blanket in the shade under a tree.

The key ingredients are fresh corn on the cob (obviously!), blueberries and vegan baked almond cheese. These three make a smashing flavour combination. If you don’t have blueberries, feel free to substitute with any other sweet berry or fruit. The baked almond cheese needs to be prepared a day in advance, so if you’re in a hurry you can use shop bought vegan feta, or any other salty cheese that you prefer.

Ingredients (2-3 servings)
1 large sweet potato
2 ears of fresh corn
50 g mixed leafy greens, like arugula, baby spinach, etc.
100 g cooked green lentils
1/2 cucumber
1 dl blueberries
1/2 baked vegan almond cheese (or other salty cheese)
olive oil
apple cider vinegar
salt & pepper

Slice and quarter the sweet potato. Drizzle very lightly with oil and bake until nearly soft, about 15 minutes in 200 C.

Remove the leaves and threads from the ears of corn. Put the whole cobs in boiling water and cook for 7-8 minutes. If you cook them too long the corn kernels will get hard. Rinse quickly in cold water and leave to cool a little.

Rinse the leafy greens and blueberries and let dry. Cut the cucumber in sticks. Rinse the lentils thoroughly.

Next, cut the corn from the cob. Use a sharp knife and try to carve off long slices of corn kernels that stick together.

Combine all the ingredients in a large bowl. Break the almond cheese in pieces by hand and crumble over the salad. Toss very carefully so the corn slices don’t break apart. Drizzle with olive oil and apple cider vinegar and season with salt and pepper to taste.

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