Ingredients
- 6 ears sweet corn
- 1 cup fresh blueberries
- 1 cucumber, sliced
- 1 small creole onion, finely diced
- 1 jalapeño pepper, seeded and finely diced
- 1/4 cup basil chiffonade
- 1/4 cilantro chiffonade
- 2 tablespoons lime juice
- 4 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon coarse ground pepper
Directions
In a large bowl with a sharp knife remove kernels from cob. Add blueberries, cucumbers, onion, and jalapeño pepper. Set aside.
In a small jelly jar with a lid, combine lime juice, cumin, olive oil, and salt and pepper; shake well until emulsified. Pour over salad and garnish with basil and cilantro.
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