I found this recipe in my June 2010 Better Homes & Gardens magazine and it came at just the perfect time. We had fresh blueberries from a local farm and the corn and cucumbers in our garden had just finished ripening. It's a little late in the season for it now, but bookmark it for next summer and enjoy!
Prep: 25 minutes then chill overnight
6 ears 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 (optional)
2 Tbsp. lime juice
2 Tbsp. olive oil
1 Tbsp. honey
1/2 Tsp. ground cumin
1. 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.
2. In 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 tsp. salt. Cover; shake well to combine. Add to salad; toss.
3. Cover and refrigerate overnight (up to 24 hours).
Makes 6-8 servings
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