Summer Corn & Blueberry Salad |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I found this in a magazine and thought it sounded so unusual and an unexpected combination so gave it a try for an upcoming get together - everyone LOVED it at the party and I've made it again since and served to a big crowd who oohed and ahhed and asked for the recipe! Enjoy. 25 min prep; chill overnight optional Ingredients:
6 ears of fresh sweet corn, husked |
1 cup fresh blueberries |
1 small cucumber, sliced |
1/4 cup finely chopped red onion |
1/4 cup chopped fresh cilantro |
1 jalapeno pepper, seeded and finely chopped |
2 tablespoons fresh lime juice |
2 tablespoons extra virgin olive oil |
1 tablespoon honey |
1/2 teaspoon ground cumin |
1/2 teaspoon salt (plus additional for water) |
Directions:
1. In a dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender.
2. When cool enough to handle, cut corn from cobs. 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 and toss.
4. Cover and refrigerate overnight.
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