I made this salad last year, and apparently forgot to blog about it.  It’s a great summer salad, super refreshing and full of surprising flavors.  I made it for our Fourth of July party and forgot to mention what it was.  Sister thought it was olives and corn, and was quite surprised when it was sweet (pleasantly surprised)!  The blueberries and corn burst with sweetness against the smokiness from the cumin, and the tartness from the lime juice.  It takes full advantage of the fresh produce this season.  This works great as a salsa over grilled chicken, or is a great on it’s own as a side salad.

Blueberry Corn Salad

Serves 6-8

Adapted from Two Peas and Their Pod

• 3 ears of corn
• 1 cup blueberries
• 1/2 cucumber, chopped
• 1/4 cup cilantro, chopped
• 1/2 jalapeno, seeded and minced
• 1/4 red onion, minced
• 1 lime, juiced
• 2 Tbsp olive oil
• 2 tsp honey
• 3/4 tsp ground cumin
• 1/4 tsp salt
• fresh ground pepper, to taste

Bring a large pot of water to a boil and add your shucked corn, boil for about 5 minutes.  Drain and let cool.

In a large bowl, combine blueberries, cucumber, cilantro, jalapeno, and red onion.  Once the corn has cooled enough to handle, cut kernels off the corn and add to bowl.  In a small bowl, whisk together the remaining ingredients and pour over salad.  Chill until ready to serve.