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Prep Time: 25 Minutes Cook Time: 1440 Minutes |
Ready In: 1465 Minutes Servings: 6 |
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From June 2010 BHG. Haven't tried it yet but posting here for safekeeping. Ingredients:
6 ears fresh sweet corn, husked |
1 cup fresh blueberries |
1 small cucumber, sliced |
1/4 cup finely shopped red onion |
1/4 cup chopped fresh cilantro |
1 jalapeno pepper, seeded and finely chopped |
2 tablespoons lime juice |
2 tablespoons olive oil |
1 tablespoon honey |
1/2 teaspoon ground cumin |
Directions:
1. In large pot, bring salted water to boiling. Add corn. Cook, covered, 5 minutes or until tender. When cool enough to handle, cut corn from cobs.
2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno.
3. 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.
4. Cover and refrigerate overnight.
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