Corn & Blueberry Salad (www.bhg.com, presented by Chef Cindi)

 



 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

This recipe is brought to you from a wonderful guest….. Chef Cindi…. My MOM! hehehe Chef Cindi is sending this recipe from sunny Palm Bay Florida.

 

When Chef Cindi is not golfing, she is either gaming it up on the Xbox & iPad, or is in the kitchen whipping up yummy dishes like this.

 

My inspiration to make fun lunches for my kids all comes from my mom. From heart sandwiches, to the notes in my lunch everyday through high school (yes, my mom packed my lunches all the way through HS… and I loved it), she always put love and care into all my lunches.

 

Thank you mom! Love you :)  

 

Chef Cindi saw the recipe on http://www.bhg.com last week and gave this fresh salad a try. She said it was amazing! Whats not to love!? Fresh corn, cucumbers, & blueberries! YUM! I can’t wait to give this one a try. 

Hope you enjoy! XO – Chef Corey & Chef Cindi!

 

Here is what you need:

- 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. honey

 

- 1/2 tsp. ground cumin

 

 
 
 
 
 
 

1.1. 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 the meantime, slice cucumber.
 

2. Dice your 1/4 cup onion

 

3. And chop your 1/4 cup cilantro.

 
 
 
 
 
 

4. For dressing, in screw-top jar combine lime juice, oil,

 

honey, cumin, and 1/2 tsp. salt.

 

Cover; shake well to combine.

 
2.
 
 
 
 
5. In a serving bowl combine corn, blueberries,
 
 
cucumber, red onion, cilantro, and jalapeño.  
 
 
Drizzle dressing over  the salad; toss. Cover and refrigerate
 
 
overnight (up to 24 hours). Makes 6 to 8 servings.
 
 
 
 
 
 
 
 
 
 

6. Enjoy! A perfect summer salad :) Thanks for the guest post mom! 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Corn & Blueberry Salad (www.bhg.com, presented by Chef Cindi)
 
Prep time
Total time
 
Serves: 6-8
Ingredients
  • - 6 ears fresh sweet corn, husked
  • - 1 cup fresh blueberries
  • - 1 small cucumber, sliced
  • - ¼ cup finely chopped red onion
  • - ¼ cup chopped fresh cilantro
  • - 1 jalapeño pepper, seeded and finely chopped
  • - 2 Tbsp. lime juice
  • - 2 Tbsp. olive oil
  • - 1 Tbsp. honey
  • - ½ tsp. ground cumin
Instructions
  1. 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.
  2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and ½ tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings.
  3. *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.

Comments

  1. Wowzers, I am going to make this tonight. Thanks, Chef Corey!

  2. This is perfect for my diet. Thanks for the recipe.

    Michael

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  3. wow, corn and blueberry, that’s an interesting idea…

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