Corn Blueberry Salad
CATEGORIES
INGREDIENTS
  • 6 ears fresh corn
  • 1 cup fresh blueberries
  • 1 small cucumber, sliced
  • 1⁄4 cup red onion, finely chopped
  • 1⁄4 cup fresh cilantro, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1⁄2 teaspoon ground cumin
DIRECTIONS
  1. Cook corn in boiling water for 5 minutes or until tender. (Or roast on grill.).
  2. In serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno.
  3. For dressing, combine lime juice, oil, honey, cumin, and 1/2 t salt. Combine well. Add to salad and toss.
  4. Cover and refrigerate overnight.
RECIPE BACKSTORY
From the Kitchen of Cheryl Smoczyk