Corn and Blueberry Salad

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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.

  • Duration
  • Cook Time
  • Prep Time
  • 6-8 ServingsServings

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

Preparation

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).