NOTE: I love spicy so I add chopped jalapeno pepper to my individual serving.
Course: Side Dish
Ingredients
lime juice from 1 whole lime
2tablespoonshoney
2tablespoonsolive oil
2tablespoonschopped fresh basilsweet or thai or both
1/8teaspooncrushed red pepper
6ears fresh sweet cornhusked
1English cucumberquarter lengthwise and chopped very small
1cupfresh blueberries
1tablespoonfinely chopped red onion
2ounces1/3 cup crumbed feta cheese (or goat cheese)
Instructions
Mix lime juice, honey, olive oil, red pepper and chopped basil in a glass jar with screw-top lid. Shake well to combine.Let stand 10 minutes.
Add corn to large pot of boiling water. Cook, covered, 5 minutes or until corn is tender. Using tongs, remove corn from water. OR you can cook corn in the Microwave. I cook corn on the cob with husks. Three ears of corn with husk for 9-10 minutes. Shuck under COLD running water.
When corn is cool enough to handle, cut corn kernels from cobs and transfer to very large bowl.
Add cucumber, blueberries, red onion, and lime juice mixture. Toss well.
Cover and chill at least 2 hours prior to serving (or 24 hours)
Serve topped with feta cheese or goat cheese.
Notes
Some people use regular cucumber. I use an English cucumber and chop it very small using the chopper.