"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Corn & Blueberry Salad-Recipe/Day #192 Recipe

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This recipe for Corn & Blueberry Salad-Recipe/Day #192, by , is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Ruff
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 small cucumber, sliced
¼ cup red onion, finely chopped
¼ cup fresh cilantro, chopped
1 jalapeño pepper, seeded and finely chopped
2 Tbsp lime juice
2 Tbsp olive oil
1 Tbsp honey
½ tsp ground cumin

Directions:
Directions:
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.

In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, combine lime juice, oil, honey, cumin, and ½ tsp salt. Add to salad; toss. Cover and refrigerate overnight, up to 24 hours ahead.

Personal Notes:
Personal Notes:
Better Homes & Gardens Recipe

 

 

 

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