Corn and Blueberry Salad

Call me crazy but I love this fruit and veggie combo.  It keeps pretty well in the fridge too.


6 fresh sweet ears of corn, husked
1 c. fresh blueberries
1 cucumber, sliced
1/4 c. finely chopped red onion
1/4 c. chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 T. lime juice
2 T. olive oil
1 T. honey
1/2 t. cumin
1/2 t. salt


1.  In 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.

2.  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 t. salt.  Cover; shake well to combine.  Add to salad; toss.  Cover and refrigerate overnight (up to 24 hours).  Makes 6 to 8 servings.

Source:  Better Homes and Gardens


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