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Corn and Blueberry Salad

6 ears grilled or boiled fresh corn on the cob
1 cup fresh blueberries
1 small chopped cucumber
1/4 cup Vidalia or other sweet onion
1/4 cup chopped cilantro or basil
1 small diced jalapeno
1 Tbsp honey
1 Tbsp lime juice
2 Tbsp olive oil
1 Tbsp red wine vinegar

Cut the kernels from the cob and place in a salad bowl. Add blueberries, cucumber, onion, cilantro/basil and jalapeno. In a screwtop jar, combine honey, lime juice and red wine vinegar with olive oil. Shake and add to salad. Top with crumbled pancetta or bacon if desired. Serve as a salad; can add in arugula or serve on greens. Otherwise can be served with tortilla or pita chips. Makes 3 cups.

Recipe and photo courtesy of Statesboro Main Street Farmers Market and Laura Wheaton.

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