Saturday, August 4, 2012

Blueberry Corn Salad

This month's supper club theme was "picnic."  Last year we did this theme too and got together at a local park.  We enjoyed it alot but it was fall and a bit chilly. We thought it would be nice to do the theme again while the weather was warmer.  Unfortunately, last Saturday it poured right when we were supposed to be picnicking!  Luckily we had a back-up plan and went to one of the couple's house for our dinner.  My husband made this salad.  We were late picking what we were going to make and needed to fill in the menu with sides.  He really wanted to make some kind of corn salad and I had just seen this posted the other day.  It sounded a lot better than the salad that he picked out!  I'm glad that he made it because it was light and tasty with a hint of spice.  It was easy enough to make and I can see us making this salad again for a family get-together before the summer is over.

Blueberry Corn Salad
recipe from Two Peas & Their Pod

6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

1. In a large pot, bring water to boiling. Add corn. Cook for 5 minutes, or until tender. When cool enough to handle, cut corn from the cobs. Discard cobs.

2. 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.
  Mommy & Daddy Rating: 2 thumbs up.

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