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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 ear(s) fresh sweet corn husked |
1 cup(s) fresh blueberries |
1 cucumber sliced |
1/4 cup(s) red onion finely chopped |
1/4 cup(s) fresh cilantro |
1 jalapeno pepper seeded and finely chopped |
2 tablespoon(s) lime juice |
2 tablespoon(s) olive oil |
1 tablespoon(s) honey |
1/2 teaspoon(s) ground cumin |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) black pepper |
Directions:
1. Yield: Serves 6-8
2. Note-you can make this salad a day in advance. It keeps well.
3. directions:
4. In a large pot, bring water to boiling. Add corn. Cook for 5 minutes, or until tender. When cool enough to handle, cut corn from the cobs. Discard cobs.
5. In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. To make the dressing, whisk together lime juice, oil, honey, cumin, salt, and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve.
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