REFRESHING! Sweet, tangy, simple, crunchy, GOOD. Last night, I put this salad on top of a grilled corn tortilla with some grilled shrimp and plopped some lime sour cream on top. So fab!! The only thing wrong was that it was a little too chilly outside when we ate it! Damn you, weather. Other than that…sheer perfection. The salad tastes even better, the longer you leave it in the fridge! You have to make it a day in advance, but the wait is well worth it! Put this on your TO DO list, and you won’t regret it. Promise.

Not yet sold? Check out this shrimp tostada action!

Let’s get started!

Get rid of those corn husks!

Boil your corn for about 5 minutes, then let them cool!

Chop up a small cucumber & red onion. Wash your blueberries!

Chop up a jalapeno (be careful with the seeds!) and then chop up your cilantro.

Put it all in a bowl. Now it’s time to start your dressing. Your corn be chillin’ on the side, yo.

Squeeze a fresh lime for the dressing.

Add the lime juice to your olive oil, honey & cumin mixture in a jar. Shake it up!

When corn is cooled, cut off kernels. A bundt pan is really good at catching all the falling shrapnel!

Toss the corn in, mix and stir in your dressing. Cover up the bowl and let it sit in a fridge overnight.

The next day, you have a fantastic salad!

It’s great on its own…but I liked adding it on top of my tostada! Scrumptious!

Blueberry Corn Salad

(recipe Better Homes & Gardens)

• 6 ears fresh sweet corn, husked
• 1 cup fresh blueberries
• 1 small cucumber, sliced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño pepper, seeded and finely chopped*
• 2 Tbsp. lime juice
• 2 Tbsp. olive oil
• 1 Tbsp. honey
• 1/2 tsp. 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 jalapeño. 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.

*Hot peppers, such as jalepeños, contain oils that can burn skin and eyes. Wear plastic gloves when working with them. If using bare hands wash well with soap and water.