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
- 2 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
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
- 3 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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