Wednesday, June 20, 2012

Sweet Corn and Blueberry Salad

My sister-in-law Lydia made this amazing salad for our Sunday afternoon food fest this past weekend. It sounds a like a strange combination, but the sweet corn and tangy blueberries work surprisingly well together. This dish is light and refreshing with a spicy kick from the jalapeño. 

It was a little early for sweet corn, but next month will be perfect for this fresh summer salad.

  • 6 ears of sweet corn, husked
  • 1 cup fresh blueberries
  • 1 cucumber, sliced
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  1. In large pot, bring salted water to a boil.
  2. Add corn and cook, covered, for 5 minutes, or until tender.
  3. When cool enough to handle, cut corn from cobs.
  4. In a serving bowl, combine the corn, blueberries, cucumber, red onion, cilantro, and jalapeno.
  5. Whisk the lime juice, oil, honey, cumin, and salt together in a separate bowl.
  6. Add the mixture to salad and toss gently.
  7. Cover and refrigerate overnight (up to 24 hours).
     * This recipe is adapted from Better Homes and Gardens.

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