Blueberry Corn Salad
Jul 03, 2017
Looking for an easy way to use delicious summer sweet corn? Try this seasonal, delicious blueberry corn salad. Perfect for the 4th of July holiday.
Blueberry Corn Salad
Prep/Cook Time: 20 minutes (additional 8 hours to chill) Number of Servings: 6
Ingredients:
- 6 ears fresh sweet corn, husks removed
- 1 cup fresh blueberries
- 1 small cucumber, skin peeled, diced
- ¼ cup fresh cilantro, chopped
- ¼ cup red onion, chopped
[For the Dressing]
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon cumin
- ½ teaspoon salt (optional)
- ½ teaspoon pepper
Directions:
- Add the corn to a large pot of boiling water and cook until tender (approximately 10 minutes). Cut the corn off the cob and allow it to cool.
- In a large bowl or container with a lid, combine corn, blueberries, cucumber, cilantro and onion and toss to mix.
- Add the lime juice, olive oil, honey, red pepper flakes, cumin, salt and pepper in a jar with a screw-top lid. Place the lid on the jar and shake well to combine.
- Pour the honey-lime dressing over the corn mixture and toss to evenly distribute.
- Cover and refrigerate overnight (or for at least 8 hours).
Nutrition Facts (per serving and does Not include adding salt):
Calories: 153 Protein: 3.7gm Total Carbohydrates: 25gm Sugars: 9gm Fiber: 4gm
Total Fat: 5.6gm Cholesterol: 0mg Sodium: 16mg
Hope Danielson, Director of Health and Wellness for County Market
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