I tweaked the recipe a little in order to intensify the flavors. The recipe calls for the cooking of corn in water, but I baked it in the oven in foil with a little butter, salt, and pepper. It turned out to be very good. You will taste a little bit of sweet, a little bit of sour, a hint of Latin America, and it will be a little spicy.
The salad should rest overnight. I made it in the morning and served it for dinner that night. The flavors will melt wonderfully. A great dish for parties, potlucks, and barbecues.
Corn and Blueberry Salad(from Better Homes and Gardens)
6 fresh sweet corn, husked
1 cup fresh blueberries
1 cucumber, sliced
¼ cup finely chopped red onion
¼ cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped*
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon ground cumin
Optional: grilled shrimp or fish for serving
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.
(I baked the corn in foil at 425 F for 30 minutes)
In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, 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; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings