Saturday Market Closed Nov. 25

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BREADA – Cultivating Local Markets

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Blueberry Corn Salad

Posted under Salads

Recipe by Kathy Mangham, Gourmet Girls

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

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.