This recipe comes from Better Homes & Gardens. Bring it to your next family gathering or potluck, serve it as a side salad or with a bowl of tortilla chips for quick dipping. Then be prepared to share the recipe when asked!
6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 small cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeño pepper, seeded and finely chopped*
2 Tbsp lime juice
2 Tbsp olive oil
1 Tbsp FruitFast Mixed Berry Liquid (optional)
1 Tbsp honey
1/2 tsp ground cumin
1/2 tsp salt (optional)
In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.
In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, Mixed Berry Liquid, honey, cumin, and salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours).
Yield: 6 to 8 servings.
*Hot peppers, such as jalepeños, contain oils that can burn skin and eyes. Wear plastic gloves when working with them. If using bare hands, wash well with soap and water.(0) Comments | Post a Comment