Summer Corn & Blueberry Salad

Name: Summer Corn & Blueberry Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6-8 serving(s)
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)

(3)

Recipe by LylR9860

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

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READY IN: 30mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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

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 and toss.
Cover and refrigerate overnight.

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