Grilled Corn Salad with Blueberries
When it's hot outside and fresh blueberries and corn are plentiful, you'll love this Grilled Corn Salad with Blueberries. A little cumin, onions and cilantro give this a savory twist, a perfect summer salad for your next cook out.
Ingredients
- 6 ears corn
- 3 cups fresh blueberries
- 1 cup cucumber (sliced thin)
- ¼ cup red onion (chopped)
- ¼ cup cilantro
- 1 jalapeno (seeded and chopped)
Dressing
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- ½ teaspoon cumin
- ½ teaspoon garlic salt
Instructions
- Remove husks from the corn and brush with a a little butter and salt and pepper and wrap in foil. Place on medium-hot grill for 5-10 minutes, until just barely cooked. Do not cook too much. Remove from grill take out of foil to cool. Once cool, remove corn from ear and place in a large bowl. Add blueberries, cucumber, onion, cilantro and pepper and combine.
- In a container with a lid, combine all of the dressing ingredients and shake. Pour over corn mixture and refrigerate overnight or at least for a few hours.
Barbara's Notes + Tips
- If you don’t want to grill the corn, you can wrap it in plastic wrap and microwave it for about 3 minutes until it’s just slightly cooked.
- When cooking the corn, you want it to be a little crisp, so as soon as it's slightly cooked, remove it from the grill and take it out of the foil so that it doesn’t cook too much. It's better if it has a little crunch to it and isn’t soggy.
- If using a regular cucumber, slice it and place in a colander, then sprinkle with salt and let some of the water drain from it before adding to the salad.
Nutrition
Serving: 1serving | Calories: 103kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 196mg | Potassium: 119mg | Fiber: 2g | Sugar: 11g | Vitamin A: 133IU | Vitamin C: 13mg | Calcium: 12mg | Iron: 1mg
