Ingredients
- 6 ears sweet corn, husked (or 1½ cups frozen corn)
- 1 jalapeno pepper, seeded and finely chopped (about 1/4 cup)
- 1 cup fresh blueberries
- 1 cup cooked wild rice
- ¼ cup finely chopped red onion
- 1 small cucumber, finely diced (or 1 stalk celery, finely cut)
- ¼ cup chopped fresh cilantro
- 4 tablespoons olive oil
- 4 tablespoons lime juice
- 2 tablespoons honey or maple syrup
- ½ teaspoon ground cumin
- 1/2 teaspoon salt and pepper, or to taste
How to Make
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Step 1: In a large pot, bring salted water to a boil. Add corn. Cook covered for 5-10 minutes, or until tender. When cool enough to handle, cut corn from cobs. OR use thawed frozen corn.
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Step 2: In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, wild rice, and jalapeño.
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Step 3: For dressing, whisk lime juice, oil, honey, cumin, and ½ teaspoon salt and pepper, to taste.
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Step 4: Add to salad and toss.
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Step 5: Cover the salad and refrigerate overnight or up to 24 hours.
We hope you enjoy this recipe!
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