Prep and grill corn:Remove corn husks and rinse. Rub with olive oil and salt and grill for 5-15minutes until corn is cooked and browned in spots. Cut off the cob as soon as it's not too hot to handle. Let COOL COMPLETELY :)
Toast pine nuts: add to small skillet over medium heat and drizzle generously with olive oil. Stir frequently and remove from heat when they are fragrant and very lightly darkened.
When ready to serve:
Place arugula at the bottom of a large bowl. Drizzle with red wine vinegar, olive oil, and salt. Toss.
Add chopped tomatoes, blueberries, and cooled corn.
Add a final drizzle of olive oil and salt.
Top with toasted pine nuts and chopped mint.
Quantities: If you LOVE tomatoes, get a huge one! Add more blueberries, serving more people? add another ear of corn and arugula.
Red wine vinegar, olive oil: use to taste. I like vinegar, so I'm probably tossing with about 1tbsp to start and add more after i've tossed it all and tasted it.
Timing: If you add the corn when it's still hot the arugula will wilt. Wilted greens is on my list of least favorite things - ever. Depending on your aversion - use your best judgement!