Summer Corn and Blueberry Salad
by Lisa Shull
Course: side dishIngredients:
- 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
Directions:
- Cook corn with your favorite method.
- 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.
- For dressing, whisk lime juice, oil, honey, cumin and salt. Add to salad and toss.
- Cover and refrigerate overnight. (optional)