Ingredients Jump to Instructions ↓

  1. 6 ears fresh sweet corn, husked

  2. 1 cup fresh blueberries

  3. 1 small cucumber, sliced

  4. 1/4 cup finely chopped red onion

  5. 1/4 cup chopped fresh cilantro

  6. 1 jalapeño pepper, seeded and finely chopped*

  7. 2 Tbsp. lime juice

  8. 2 Tbsp. olive oil

  9. 1 Tbsp. honey

  10. 1/2 tsp. ground cumin

Instructions Jump to Ingredients ↑

  1. Directions 1. 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.

  2. 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.

  3. *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.


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