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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Corn & Blueberry Salad-Recipe/Day #192 Recipe

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This recipe for Corn & Blueberry Salad-Recipe/Day #192 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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