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Summer Corn and Blueberry Salad

by Lisa Shull
  • 4 ears of fresh sweet corn
  • 1 c blueberries
  • 1 cucumber, seeded and diced
  • 1/4 c finely chopped red onion
  • 1/4 c chopped fresh cilantro
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 TBS fresh lime juice
  • 2 TBS extra virgin olive oil
  • 1 TBS honey
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • a small bit of finely chopped red pepper for colour.

Servings: 6     Prep: 25 min     


  1. Cook corn with your favorite method. 
  2. When cool enough to handle, cut corn from cobs. In a serving bowl combine corn, blueberries,cucumber, onion, cilantro, jalapeno, and red pepper, if using.
  3. For dressing, whisk lime juice, oil, honey, cumin and salt. Add to salad and toss.
  4. Cover and refrigerate overnight. (optional)

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