Ingredients:
4 ears of NH sweet corn (husked)
2 pounds of cherry tomatoes (halved)
1 small NH yellow squash (halved lengthwise and slice)
1 cup of NH blueberries
1 small red onion (halved and thinly sliced)
1/4 cup of olive oil
2 tablespoons of lemon juice
1 tablespoon of fresh mint (minced)
1/2 teaspoon of salt
1/2 teaspoon of ground pepper
Directions:
1. In a 6 quart stockpot, bring 8 cups of water to a boil.
2. Add corn and cook (uncovered), for about 4 minutes.
3. Remove corn and immediately drop it into ice water to cool. Drain the water.
4. Cut the corn from the cobs and put the corn in a bowl.
5. Add all the remaining ingredients and stir together.
6. Cover and refrigerate until cold.
ENJOY!