Corn and Blueberry Salad
You know something I really like about cooking? I love when a dish combines some unexpected ingredients and it works!
This was definitely the case with this Corn and Blueberry Salad: the right amount of sweet, the right amount of crunch and the perfect dash of heat. There’s no better time to make this salad than right now! All of the ingredients are in season’s peak, and if you ask me, there’s nothing better than a garden-to-table dish!
Corn and Blueberry Salad
Ingredients:
6 c. fresh sweet corn, husked
1 c. fresh blueberries
1 c. cucumber, sliced
1/4 c. finely chopped red onion
1/4 c. chopped fresh cilantro
1 jalepeno pepper, seeded and finely chopped
2 tbsp. lime juice
2 tbsp. olive oil
1 tbsp. honey
1/2 tsp. ground cumin
In a Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.
In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings.
(Recipe source: Better Homes & Gardens)
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