Jun 14 10
by admin
at 9:11 PM
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Corn and Blueberry Salad

I’ve been cooking and baking up a storm the last couple of days, and I’ve got SO many new recipes to share!  This year, more than ever before, I’m appreciating all of the wonderful, local produce available in early summer here in Texas.  This salad uses two of my favorite summer good eats: corn and blueberries.   I’ve never seen them used together before, have you?  Here, corn and blueberries are mixed with a dressing of lime juice, honey and cumin.  A fresh new side dish for your summer menu!

Corn and Blueberry Salad

from Better Homes and Gardens, June 2010


  • 6 ears fresh sweet corn, husked
  • 1 cup fresh blueberries
  • 1 small cucumber, sliced (omitted)
  • 1/4 cup finely chopped red onion (omitted)
  • 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

In a 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.

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 1/2 tsp. salt.  Cover; shake well to combine.  Add to salad; toss.  Cover and refrigerate overnight (up to 24 hours).

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