SUMMER CORN & BLUEBERRY SALAD
I found this in a magazine and thought it sounded so unusual and an unexpected combination so gave it a try for an upcoming get together -- everyone LOVED it at the party and I've made it again since and served to a big crowd who oohed and ahhed and asked for the recipe! Enjoy. 25 min prep; chill overnight optional
Provided by LylR9860
Categories Berries
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a 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. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro and jalapeno.
- 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 and toss.
- Cover and refrigerate overnight.
Nutrition Facts : Calories 154.8, Fat 5.8, SaturatedFat 0.8, Sodium 209.8, Carbohydrate 26.7, Fiber 3.5, Sugar 9.5, Protein 3.6
CORN & BLUEBERRY SALAD
This colorful make-ahead salad is from the June 2010 issue of Better Homes and Gardens. It's an unusual combination flavors, colors and shapes that makes this a pretty and tasty salad.
Provided by Wish I Could Cook
Categories Salad Dressings
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook corn in boiling water for 5 minutes or until tender. (Or roast on grill.).
- In serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno.
- For dressing, combine lime juice, oil, honey, cumin, and 1/2 t salt. Combine well. Add to salad and toss.
- Cover and refrigerate overnight.
Nutrition Facts : Calories 154.8, Fat 5.8, SaturatedFat 0.8, Sodium 16, Carbohydrate 26.7, Fiber 3.5, Sugar 9.5, Protein 3.6
CORN & BLUEBERRY SALAD
Make and share this Corn & Blueberry Salad recipe from Food.com.
Provided by Kellens mum
Categories Berries
Time P1DT25m
Yield 6 cups, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In large pot, bring salted water to boiling. Add corn. Cook, covered, 5 minutes or until tender. When cool enough to handle, cut corn from cobs.
- In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno.
- 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.
Nutrition Facts : Calories 154.8, Fat 5.8, SaturatedFat 0.8, Sodium 16, Carbohydrate 26.7, Fiber 3.5, Sugar 9.5, Protein 3.6
BLUEBERRY-CORN SALAD
This recipe comes from a calendar that I picked up at Wal-Mart. It is the recipe for the month of June 2006. Berries have so many health benefits and this is another great way of adding more of them in your diet.
Provided by PaulaG
Categories Berries
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine the corn kernels, onion, vinegar, honey and chopped pepper.
- Stir in salt and cardamom and bring mixture to a boil; reduce heat and cook, uncovered over medium heat for 4 minutes or until corn is tender.
- Remove from heat; cool slightly, stir in jicama.
- Cover and chill at least 2 hours before serving, gently stir in rinsed blueberries and enjoy.
Nutrition Facts : Calories 103, Fat 0.5, SaturatedFat 0.1, Sodium 76.6, Carbohydrate 25.2, Fiber 2.9, Sugar 13.1, Protein 1.8
BLUEBERRY CORN SALAD
When fresh sweet corn and blueberries are at their peak ripeness, this summer salad with cucumbers, radishes, and chopped jalapeno chiles makes a great salad for barbecues.
Provided by Dixie
Time 40m
Yield 10
Number Of Ingredients 13
Steps:
- Remove husks and silks from corn. Brush with 1 tablespoon of the olive oil and season with salt and pepper. For a gas or charcoal grill, grill corn on the rack of a covered grill directly over medium heat for 8 to 10 minutes, turning occasionally or until tender and lightly charred. (Or for a grill pan, heat a grill pan over medium heat. Grill corn on the grill pan for 8 to 10 minutes, turning occasionally until tender and lightly charred.) Cut kernels from the cobs.
- In a medium bowl combine corn, cucumber, blueberries, red onion, radishes, jalapeno, and cilantro.
- In a small screw-top jar combine lime zest, lime juice, remaining 3 tablespoons olive oil, and honey. Cover and shake until honey dissolves. Season to taste with salt and pepper. Add to corn mixture and toss to coat. Top with queso fresco.
Nutrition Facts : Calories 131.1 calories, Carbohydrate 16.1 g, Cholesterol 4 mg, Fat 7.1 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 42 mg, Sugar 6.2 g
WHITE BALSAMIC BLUEBERRY, CORN AND FETA SALAD
I'm not typically a huge fan of summer corn, but when it comes to this sweet, salty, refreshing salad, I can't put my fork down. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat about 20 minutes or until tender, turning often. Cut string and peel back husks. Cool slightly. Cut corn from cobs; transfer to a large bowl., In a small bowl, whisk the oil, vinegar, chives, salt and pepper. Pour over corn; toss to coat. Gently fold in blueberries and feta. Garnish with additional chives as desired.
Nutrition Facts : Calories 133 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 210mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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CORN AND BLUEBERRY SALAD | BETTER HOMES & GARDENS
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5/5 (190)Calories 152 per servingTotal Time 24 hrs 30 mins
- 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.
- 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.
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