Ingredients
4 medium ears sweet corn, husked2 pounds cherry tomatoes (about 6 cups), halved1 small yellow summer squash, halved lengthwise and sliced1 cup fresh blueberries1 small red onion, halved and thinly sliced1/4 cup olive oil2 tablespoons lemon juice1 tablespoon minced fresh mint1/2 teaspoon salt1/2 teaspoon freshly ground pepper
Preparation
In a 6-qt. stockpot, bring 8 cups water to a boil. Add corn; cook, uncovered, until crisp-tender, 2-4 minutes. Remove corn and immediately drop into ice water to cool; drain well.
Cut corn from cobs and place in a bowl. Add remaining ingredients; toss to combine. Refrigerate, covered, until cold, about 30 minutes.
