From my friend's blog, What's Cooking on Sandy Hill. "This week I went to a potluck where someone brought an awesome salad using fresh sweet corn. I thought at first there were black beans in it, but upon closer investigation I discovered they were blueberries. I had to try it. What an out-of-sight crunchy and yummy salad with such good flavors. I immediately started to try and find out who made the salad so I could get a recipe. Well that is still happening and I wanted to make the salad this weekend, so I jumped on the internet and searched and found one that listed ingredients like I'd seen and tasted. I made it last night and today was not disappointed in the least. Our dinner guests rated it a winner as well." -Connie S.
Makes 6 to 8 servings.
6-8 ears fresh sweet corn
1-2 cups fresh blueberries
1 small cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeño 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
Cook corn in a pot of boiling water covered for five minutes, or until tender.
When it is cool enough to handle, cut the corn from the cob with a sharp knife.
Place in a large bowl.
You might have to break the corn up a bit as it will come off the cobs in large strips.
Add the blueberries, cucumber, red onion, cilantro and jalapeño.
Mix all the dressing ingredients in a covered container, shaking well to mix.
Pour over the salad and mix.
Cover and refrigerate (up to 24 hours).
Toss again before serving.
Blog where LuAnn found the recipe: http://cookingonsandyhill.blogspot.com/ (Photo below is from this blog).