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.