Blueberry, Lobster, and Corn Salad

Not a fan of lobster? Try shrimp or scallops or even rotisserie chicken. They all pair well with corn and the zesty vinaigrette. When sweet summer corn is plentiful, I cook extra to have for salads and side dishes. It’s fine to use frozen in the off-season, and you don’t have to cook it—just thaw it in a colander under warm running water. Prepare the vinaigrette ahead and chill until ready to serve.