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.

Ingredients

• 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

Directions

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.