I guess because it’s Labor Day week, I’m feeling a bit nostalgic about Summer’s End. Although, around here, Summer lasts until October. So who am I kidding? We’ll be eating summer salads until the day before Halloween. I have about 10 more to add to this list, and here’s one of them.
Corn and Blueberry Salad
4 ears of fresh corn
1 cup of blueberries
1 large cucumber, sliced
1/4 cup finely chopped onion (I like red)
1 cup chopped fresh cilantro
1 jalapeno pepper, seeded and chopped
Juice of 1 lime
1 tablespoon of olive oil
1 tablespoon of honey
1/2 teaspoon of ground cumin
Cook the corn: Place in a pot of boiling water, covered, for 5 minutes. And when it’s cool, cut it off the cob.
Make the dressing: Combine lime juice, oil, honey, cumin and a tiny bit of salt.
Put all these things* in a bowl: Combine corn, blueberries, cucumber, onion, cilantro, jalapeno and dressing.
And you’re done.
*Sometimes I add chicken or shrimp to this. Which is awesome too.