|Corn & Blueberry Salad|
This is the best summer salad ever
It's very fresh and flavorful
6 fresh sweet corn, husked
1 cup fresh blueberries
1 cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped*
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
1. In Dutch oven bring salted water to boiling.
2. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.
3. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno.
For the 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.