Jenna's Treats & Eats: Corn and Blueberry Salad

I have a confession to make…. brace yourselves….. ready? ….. here goes….I HATE THE SUMMER!! There, I said it, judge me if you must. I understand that this is not a popular opinion, especially when you live in a city where winter takes up almost a full nine months of the year, but I just can’t stand the summer. I overheat too quickly, I sunburn within seconds and my pale, stumpy legs do not wear shorts well. But that’s not to say summer is all bad, after all it does come with at least two things I love dearly: patio drinking and fresh corn. Which is why when our favourite yogi, Katherine, asked me to supply a side dish for her patio party, I knew just what to bring.

I’ve made this corn and blueberry salad a few times before and it’s been a hit every time. How could you go wrong with a mix of beautiful fresh corn and juicy blueberries? I’ve tweaked it a bit based on my taste and what I did and did not have on hand. You can find the original recipe by clicking on the link in the resource section. Enjoy!

Ingredients

6 ears of corn, husked

1 ½ - 2 cups fresh blueberries

½ cup cucumber, peeled and diced

¼ red onion, finely chopped

2- 2 ½ Tbsp lime juice

2 Tbsp olive oil

1 Tbsp honey

1 tsp cumin

½ tsp chili powder

½ tsp salt

Directions

In a large pot bring lightly salted water to a boil. Add corn and cook between 5-8 minutes, until tender.

Once cooled, cut corn from cobs and mix with blueberries, cucumber and onion.

In a small bowl mix together lime juice, oil, honey, cumin, chili powder and salt.

Pour over salad and refrigerate until ready to serve (the longer the better).

Servings 6-8

Resources

http://www.food.com/recipe/summer-corn-blueberry-salad-430069

#Recipes #Catering #Food #salad #summer