Corn and Blueberry Salad
SidesBook
Ingredients
- 6 Ears Fresh Corn, cooked for 5 mins and cut off the cob
- 1 C Fresh Blueberries
- 1 C Cucumber, diced
- 1/4 C Red Onion, diced
- 1/4 C Fresh Cilantro, chopped
- 1 Jalapeño, seeded and diced
- Dressing
- 4 T Lime Juice
- 4 T Olive Oil
- 2T Honey
- 1/2 t Ground Cumin
- 1/2 t Salt
Instructions
- 1In a medium serving bowl, combine; corn, blueberries, cucumber, onion, cilantro, and jalapeño.
- 2In a jar with a fitted lid, add; lime juice, olive oil, honey, cumin, and salt. Screw lid on jar and shake vigorously. Pour dressing over corn mixture and toss. Refrigerate for 2-4 hours.
Notes
Tip - Do not use frozen blueberries. It will turn the whole dish blue.
The story
This dish was served at a baby shower I attended many years ago. People were gathering together to talk about this one dish because it tasted so good. I decided that this new dish would become my go to for ‘ohana functions.
— Shared by Missy Filippone
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