Tuesday, August 13, 2013

Corn and Blueberry Salad

This recipe intrigued me!  I knew we would like it.  We served it as a salsa with tortilla chips.  It was very good!  We used frozen corn that we thawed in the microwave(we didn't cook it as per the directions)

 Makes 6 to 8 servings

§  6 ears of fresh sweet corn, husked (or substitute 4 1/2 cups of frozen corn, unthawed)

§  2 cups blueberries

§  1 cucumber, thinly sliced

§  1/4 cup finely chopped red onion

§  1/4 cup chopped fresh cilantro

§  1 jalapeno 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

In Dutch oven, bring salted water to boiling. Add fresh corn (or frozen corn, if using). Cook, covered, 5 minutes, or until tender (if using frozen corn, just cook about 2 to 3 minutes). When cool enough to handle, cut corn from cobs. In a serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. For dressing, in screw-top jar, combine lime juice, olive oil, honey, cumin, and 1/2 teaspoon salt. Cover and shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). This is such a unique way to use blueberries!


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