Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.

    Advertisement
Instructions Checklist
  • In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings.

Nutrition Facts

152 calories; total fat 6g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterolmg; sodium 211mg; potassium 348mg; carbohydrates 26g; fiber 3g; sugar 9g; protein 4g; trans fatty acidg; vitamin a 437IU; vitamin c 15mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 52mcg; vitamin b12mcg; calcium 20mg; iron 1mg.

Reviews