Corn & Blueberry Salad
- Ready In:
- 24hrs 25mins
- Ingredients:
- 10
- Yields:
-
6 cups
- Serves:
- 6-8
ingredients
- 6 ear fresh sweet corn, husked
- 236.59 ml fresh blueberries
- 1 small cucumber, sliced
- 59.14 ml finely shopped red onion
- 59.14 ml chopped fresh cilantro
- 1 jalapeno pepper, seeded and finely chopped
- 29.58 ml lime juice
- 29.58 ml olive oil
- 14.79 ml honey
- 2.46 ml ground cumin
directions
- In large pot, bring salted water to boiling. Add corn. Cook, covered, 5 minutes or until tender. When cool enough to handle, cut corn from cobs.
- 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 tsp salt. Cover. Shake well to combine. Add to salad: toss.
- Cover and refrigerate overnight.
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Reviews
-
I also saw this recipe in the same magazine. It is a very strange combination of ingredients that is absolutely wonderful. We have tons of fresh corn right now so I had to try it. My kids and husband loved it and they don't usually eat things like this. There was an argument over the leftovers, but I won because I had already eaten them by the time my teenagers got out of bed the next day. This is a must try recipe
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I am so glad you posted this recipe. I made it last month for a crowd and forgot where I put it. Everyone enjoyed it and said it was delicious. The only thing I changed was I didn't have any honey so I used Agave Syrup. For my own preference, I think I will add an additional jalapeno for extra zip next time.