September 9, 2012

End of Summer Sweet Corn & Blueberry Salad

Summer may be coming to a close, but it's not over yet!  Now is a fabulous time to be hitting up those outdoor farmers markets & trying out the summer recipes you've been pining over.  If you can get your hands on some sweet corn (I'd recommend Iowa sweet corn of course!) I have a fabulous & healthy salad recipe that you should be taking to your end of the summer get-togethers, courtesy of Better Homes and Gardens.

This corn & blueberry salad was a hit at the barbeque I took it to, so much so that I ended up emailing the recipe to most of the people at the party.  I also told some friends & coworkers about the dish and, even though they hadn't actually tasted it, they were intrigued enough to ask for the recipe also!

A slightly modified version of the recipe is below - I adjusted the amounts of a few ingredients according to my taste & it turned out great - Enjoy & cheers to these final summer days!



Corn & Blueberry Salad 

(adapted from Better Homes and Gardens)


Ingredients:
  • 5 ears (Iowa) sweet corn, husked
  • cups fresh blueberries, rinsed
  • 1 large cucumber, skin on & diced
  • 1/4 cup finely chopped red onion
  • 1/3 cup chopped fresh cilantro
  • 1 jalapeno pepper, seeded and finely chopped
  • tablespoons lime juice
  • 1 tablespoon lemon juice
  • tablespoons olive oil
  • 2 tablespoons honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Directions:

In a large pot bring salted water to a boil. Add corn. Boil 5 minutes, or until tender. When cool enough to handle, slice the corn off the cobs into a bowl.  Set aside.

Cut up cucumber, onion and jalapeno and chop cilantro. In a large serving bowl combine the corn, blueberries, cucumber, red onion, cilantro, and jalapeno. 

For dressing, combine lime juice, lemon juice, olive oil, honey, cumin and 1/2 tsp. salt. Whisk ingredients together, adjusting according to taste. Drizzle over salad and toss to coat. Cover and refrigerate several hours (I only did 2 hours) or overnight (up to 24 hours). Makes 6 to 8 servings.





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