Corn and Blueberry Salad

Category: Salad

Cuisine: not set

Ready in 45 minutes

by LauraWhatley

Ingredients

6 ears Fresh sweet corn husked (frozen corn = 24 oz)

1 cup Fresh blueberries

1 Cucumber small, sliced

1/4 cup Red Onion finely chopped

1/4 cup Fresh Cilantro chopped

1 Jalapeno seeded and finely chopped

2 Tbsp Lime juice

2 Tbsp Olive oil

1 Tbsp Honey

1/2 tsp Ground cumin

1/2 tsp Salt

Directions

1) In a dutch oven bring salted water to boil. Add corn. Cook, covered, for 5 min 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 jalapeno. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and salt. Cover; shake will to combine. Add to salad; toss. Cover and refrigerate up to 24 hours. Can use frozen corn (1 ear corn = approx 3/4 cup (4.6 oz)

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