Blueberry Corn Salad

I'm going to miss summer!
It's been so nice to go out on our deck and grab a cucumber and a handful of cherry tomatoes
or stop by my parents farm for potatoes, zucchini or whatever vegetables they may have an abundance of.

On my visit this week mom gave me a bag of corn on the cob and some green peppers.
Since this will probably be the last of the sweet corn I decided to make a special salad for our
labor day weekend cookout.




The blueberries provide a pop of color, while at the same time adding a touch of
sweetness to the salad.  I loved the combination!

Goodbye summer.
You are my fave!

Blueberry Corn Salad

8 ears sweet corn, husked
1 cup fresh blueberries
1 cucumber, chopped
1/4 C red onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1/4 C fresh cilantro, chopped
2 T fresh lime juice
2 T olive oil
1 T honey
1/2 tsp. ground cumin
salt and pepper to taste

In a large pot of boiling water, cook corn for 5 minutes, or until tender.
Set aside to cool.
When corn is cool enough to handle, cut corn from the cobs.
Combine corn, blueberries, cucumber, onion, cilantro and jalapeno in a large bowl.
In a small bowl, whisk together lime juice, oil, honey, cumin, salt and pepper.
Pour dressing over salad; stirring to combine.
Refrigerate in an airtight container until ready to serve.
Serves 6-8

Note - salad can be made up to one day in advance.

Recipe adapted from BHG

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