Blueberry Corn Salad
/3 ears fresh sweet corn, husked
1/2 c fresh blueberries
1 small cucumber, sliced
1/8 c finely chopped onion
1/8 c chopped fresh cilantro
1 small jalapeno pepper, seeded and finely chopped
1 tbsp lime juice
1 tbsp olive oil
1/2 tbsp honey
1/4 tspn ground cumin
1/4 tspn salt
1/8 tspn black pepper
In a large pot, bring water to boiling. Add corn. Cook until water boils again. (You can also skip this step if you make it the day of pick-up. Raw corn!) In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. To make the dressing, whisk together lime juice, oil, honey, cumin, salt, and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve. (Note-you can make this salad a day in advance. It keeps well)
Recipe from Vegetable Literacy by Deborah Madison