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Blueberry-Corn Salad
NOTE: I love spicy so I add chopped jalapeno pepper to my individual serving.
Course
Side Dish
Ingredients
lime juice from 1 whole lime
2
tablespoons
honey
2
tablespoons
olive oil
2
tablespoons
chopped fresh basil
sweet or thai or both
1/8
teaspoon
crushed red pepper
6
ears fresh sweet corn
husked
1
English cucumber
quarter lengthwise and chopped very small
1
cup
fresh blueberries
1
tablespoon
finely chopped red onion
2
ounces
1/3 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.
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.