Corn and Blueberry Salad
- 6ears fresh sweet corn, husked
- 1cup fresh blueberries
- 1small cucumber, sliced
- 1/4cup finely chopped red onion
- 1/4cup chopped fresh cilantro
- 1jalapeņo pepper, seeded and finely chopped*
- 2Tbsp. lime juice
- 2Tbsp. olive oil
- 1Tbsp. honey
- 1/2tsp. ground cumin
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.
In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeņo. 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). Makes 6 to 8 servings.
My sister says every time she fixes this someone wants the recipe. It is from Better Homes and Gardens.