Corn and Blueberry Salad


6 ears of fresh sweet corn, husked

1 cup fresh blueberries

1 small cucumber, sliced

1/4 cup finely chopped red onion

1/4 cup chopped fresh cilantro

1 jalapeno pepper, seeded and finely chopped

2 tablespoons fresh lime juice

2 tablespoons extra virgin olive oil

1 tablespoon honey

1/2 teaspoon ground cumin

1/2 teaspoon salt


In a dutch oven bring salted water to a boil. 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 onion, cilantro and jalapeno.

For dressing: In a screw-top jar combine lime juice, oil, honey, cumin and 1/2 teaspoon salt. Cover, shake well to combine. Add to salad and toss. Cover and refrigerate overnight.


Recipe inspired by: Better Homes and Gardens

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