Monday, July 16, 2012

corn and blueberry salad (briefly)

this recipe is adopted from an issue of better homes and gardens magazine a couple of years ago.  
i'm not sure why it took me 2 years before finally making it.  

i honestly would never think of combining corn and blueberries. it just seems weird.  but this recipe was  an a-ha moment.  the dressing brought the flavors well together.  the result was a tasty, crunchy and refreshing salad.   

the recipe says it is a do-ahead type of salad, good within a 12 hour period.  also it says to let it sit overnight but mine turned out well in only 1 hour.
(note: the original recipe called for red onions but i used radish instead)

3 ears fresh corn
1 cup fresh blueberries, rinsed well
3 small persian cucumber, sliced
1/4 cup sliced radish (or finely chopped red onions)
1/4 cup fresh cilantro, chopped
1/2 jalapeno pepper, seeded and chopped

2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon honey (or to taste)
1 pinch kosher salt
1/2 teaspoon ground cumin

1. bring salted water to a boil and add corn.  cook, covered, 5 minutes or until tender. when corn is cool enough to handle, cut corn off the cobs.

2. in a serving bowl combine corn, blueberries, cucumber, radish (or onion), cilantro, and jalapeno.

3. for the dressing, combine lime juice, oil, honey, salt, and cumin in a screw-top jar.  cover and give it a good shake.

4. pour dressing over salad and toss. cover and refrigerate for at least an hour.

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