Why We Like It

Great salad for summer! The ingredients in this salad may seem like a strange combination, but they are mind-blowingly delicious! With a blend of savory and sweet, you will be asked for this recipe…guaranteed!

Start the Salad:

1 1/2 cups corn (fresh cut from the cob, about 2 ears, or if frozen, thawed, no need to cook)

Add to a large bowl.

Put the Salad Together:

1 cup blueberries (fresh work best)
1 cucumber (diced)
1 small red onion (chopped)
1/4 cup fresh cilantro (chopped)
1 jalapeno (seeds removed and finely diced)

Add to the bowl with the corn and stir to combine.

Make the Dressing:

2 Tbsp lime juice (juice from one small lime)
2 Tbsp olive oil
1 Tbsp honey
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper

Add to a small bowl or mason jar and stir or shake to combine. Pour the dressing over everything in the bowl and toss to combine. Refrigerate until ready to serve.

Serve and Enjoy!

3 cups baby spinach leaves (or greens of your choice, OPTIONAL)

Serve over greens, if desired.

Quick Tips

If desired, you can cook the corn. You can quickly cook it by steaming it for 3-5 minutes, or grilling the fresh corn on the cob would be excellent too!

It is super easy to cut corn off the cob. Simply stand the cob upright on a plate or shallow bowl. With a sharp knife, cut at the base of the corn kernels (where they attach to the cob) starting at the top and working your way down. Rotate the cob and do the next section. Just cut slowly if you are using a plate so the kernels aren’t going everywhere. (A bundt cake pan works great if you stand up the cob in the center hole and let the kernels fall into the pan!)