How delightful to see these bright blueberries in a veggie salad. A new combination? Yes. A non-traditional salad for your next potluck? Maybe. A crowd favorite…..definitely! Blueberries are no longer confined to salads with grapes, strawberries and their other fruit friends.
I made this salad after receiving an insane amount of corn on the cob from the crop share program that I am part of. Listening to the voice of my father in the back of my head saying, “Throwing away food is a sin”, I decided to cook the corn, cut it off the cob and throw it in a salad.
It just so happens that the crop share also gave me four pints of blueberries. (yes!) This is a great “problem” to have. Stay tuned for a blueberry Grand Mariner sauce recipe. The salad is incredibly easy to throw together. I’ve made it three times in the past two weeks.
If throwing blueberries in a corn salad scares you, you can always substitute cherry or grape tomatoes for the blueberries.
Food Care Tip: Don’t’ wash your blueberries until you are ready to eat them. The dust on their skin protects them and the water will soften the skin and speed up the rotting process.
Blueberry Corn Salad with Lime Vinaigrette
4 ears of fresh sweet corn, husked
1 cup fresh blueberries (Or Cherry Tomatoes)
1 small cucumber, sliced
1⁄4 cup finely chopped red onion
1⁄4 cup chopped fresh basil (Or you can use another fresh herb like cilantro or parsley)
1 jalapeno pepper, seeded and finely minced
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 tablespoon honey
1⁄2 teaspoon ground cumin
1⁄2 teaspoon salt (plus additional for boiling corn)
Bring a large pot of salted water to boil. Add the corn and cook for 8 minutes, uncovered or until tender. Cut corn from cobs.
In a serving bowl combine corn, blueberries, cucumber, red onion, basil and jalapeno.
For dressing, in screw-top jar combine lime juice, oil, honey, cumin and 1/2 tsp salt.
Cover, shake well to combine. Add to salad and stir to combine. Refrigerate overnight.