Brought to us by Jessica
6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 small cucumber, sliced
¼ cup finely chopped red onion
¼ cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 Tbsp. lime juice
2 Tbsp. olive oil
1 Tbsp. honey
½ tsp. ground cumin
½ tsp. salt
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In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.
In a serving bowl combine corn, blueberries, cucumber, red onions, cilantro, and jalapeno.
For dressing, in jar with secure lid, combine lime juice, oil, honey, cumin and salt. Cover, shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours).
Serves 6 – 8
Source: Better Homes & Gardens
