Blueberry Corn Salad
Jul 18, 2016
Looking for a great way to use some of that fresh summer corn? This is a delicious salad that uses some of the freshest summer produce. I love this salad with grilled chicken or pork and it’s super kid friendly too!!!!!
Blueberry Corn Salad
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 8 hours (must be refrigerated overnight)
Ingredients
- 6 ears fresh sweet corn, husks removed
- 1 cup fresh blueberries
- 1 small cucumber
- ¼ cup fresh cilantro, chopped
- ¼ cup red onion, chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Add corn to boiling water and cook until tender, about 10 minutes. Cut corn from the cob and let cool.
- Combine corn, blueberries, cucumber, cilantro and onion in a large bowl with a lid.
- To make dressing, in a screw-top jar, mix lime juice, oil, honey, red pepper flakes, cumin, salt and pepper. Shake well.
- Add honey-lime dressing to corn mixture and toss. Cover and refrigerate overnight.
Nutrition Facts (per serving): Calories – 136, Fat –5.3g, Dietary Fiber – 2.8g, Protein – 2.6g, Vitamin C – 18%, Iron – 13%.
Hope Danielson, Director of Health and Wellness for County Market
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