IN THE KITCHEN
CORN AND BLUEBERRY SALAD
Sweet corn and blueberries are an unexpected pair, put their flavors come together
effortlessly in this lime-and-cumin-laced salad.
Ingredients:
6 ears fresh sweet corn, husked
1 cup of fresh blueberries
1 small cucumber, sliced
¼ cup finely chopped red onion
¼ cup chopped fresh cilantro
1 jalapeño pepper, seeded and finely chopped*
2 Tbsp lime juice
2 Tbsp olive oil
1 Tbsp honey
½ tsp ground cumin
Directions:
1. In Dutch oven bring salted water, to boiling. Add corn. Cook, covered 5 minutes, or until tender. When cool enough to handle, cut corn from the cobs.
2. In a serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing in screw-top jar combine lime juice, oil, honey, cumin, and ½ tsp salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours).
* Hot peppers, such as jalapeños, contain oils that can burn skin and eyes. Wear plastic gloves when working with them. If using bare hands wash well with soap and water.
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