Corn and Blueberry Salad

By QueenOfEverything

only 25 minuites to prepare, but should be chilled overnight.

Ingredients

• 6 ears fresh corn, husked
• 1 cup fresh blueberries
• 1 small cucumber, sliced
• 1/4 finely chopped red ionion
• 1/4 cup chopped cilantro
• 1 jalapeno pepper, seeded and finely chopped
• 2 tbsp lime juice
• 2 tbsp oilve oil
• 1 tbsp honey
• 1/2 tsp ground cumin

Details

Servings 6
Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

1. In Dutch oven, bring salted water to a boil. Add corn. Cook, covered for 5 mminuutes or until tender. When cool enough to handle, cut corn from cob.

2. In a serving bowl combine corn, blueberries, cucumber, red onion, jalapeno and cilantro.

3. For dressing, in a screw top jar, combine lime juice, oil, honey, cumin and 1/2 tsp salt. Cover and shake well to combine. Add to salad, toss.

4. Cover and refrigerate overnight (up to 24 hours).