Corn Blueberry Salad
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
Cook corn in boiling water for 5 minutes or until tender. (Or roast on grill.).
In serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno.
For dressing, combine lime juice, oil, honey, cumin, and 1/2 t salt. Combine well. Add to salad and toss.
Cover and refrigerate overnight.
Pairs Well With
From the Kitchen of Cheryl Smoczyk