Thursday, June 2, 2011

Now comes the healthier food!

The colorful corn and blueberry salad from is so tasty; quickly became one of my favorites. Others at the party agreed! I will definitely be making this one again. I would love to be able to serve this in our backyard with a barbecue party. That had been my original plan for his party, but we would have had to wear winter coats and hold umbrellas. lol Not my idea of a fun backyard party, but that is May in Wyoming:) The grocery store here did have fresh corn though and fresh blueberries too!

Corn and Blueberry Salad

6 ears fresh corn, husked
1 cup fresh blueberries
1/2 English cucumber, sliced
1/4 cup red onion, chopped ( I used sweet onion)
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin

In Dutch oven, bring salted water to boiling. Add corn. Cook covered for 5 minutes or until tender. Remove from water and cool until comfortable to handle. Cut corn from cobs.
In serving bowl, combine corn, blueberries, cucumber, onion, cilantro, and jalapeno. For dressing, in screw-top jar, combine lime juice, oil, honey, and cumin and 1/2 teaspoon salt. Shake well to combine. Add to salad; toss. Cover and refrigerate overnight. Makes 6-8 servings.

1 comment:

  1. How did I not know about your blog! Yum, this looks great :)