Name: Corn and Blueberry Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 6 fresh sweet corn (husked); 1 cup fresh blueberries; 1 cucumber (sliced); 1/4 cup finely chopped red onion; 1/4 cup chopped fresh parsley; 1 jalapeno pepper (seeded and finely chopped*); Juice from 1 lime; 2 tablespoons olive oil; 1 tablespoon honey; 1/2 teaspoon ground cumin

Corn and Blueberry Salad

I love to take my family blueberry picking and then make this unusual Corn and Blueberry salad with the fresh pickings. Fresh corn and fresh blueberries pair surprisingly wonderful together.

Corn and Blueberry Salad

Prep Time 10

Cook Time 5

Total Time 15

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Servings

Ingredients

6 fresh sweet corn husked
1 cup fresh blueberries
1 cucumber sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh parsley
1 jalapeno pepper seeded and finely chopped*
Juice from 1 lime
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin

Instructions

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, parsley, 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; toss. Cover and refrigerate overnight (up to 24 hours).