Authors: A Veggie Venture
Whata difference a single ingredient can make! I made this salad a few weeks back, making what I thought was a "safe substitute": inexpensive blackberries for expensive blueberries. The texture was right, the size was right, the color was right but with blackberries? The salad underwhelms.
Then, laden with more blackberries and peaches than was prudent for someone leaving on vacation in a few days, I was chatting up a woman in the pay-up line out at Wind Ridge Farm not far outside St. Louis. She'd arrived early and clutched several quarts of blueberries. Masking my blueberry-envy, I asked her plans for them. First, she said, she'd make her favorite corn and blueberry salad, then ticked off all the ingredients you see here.
So I tried again, even if dubious corn and blueberries would be any more magical than corn and blackberries. They are, they really are.
OH. And for anyone else smitten with the cumin and fruit combination, here are three other recipes where the pair have really worked, Mâche with Orange Cumin Dressing, Broiled Grapefruit and Mexican Fruit Salad.
RECIPE for CORN & CUCUMBER SALAD with FRESH BLUEBERRIES
Hands-on time: 40 minutes
Time to table: 24 hours
Makes 6 cups
6 ears fresh sweet corn, husked
1 tablespoon olive oil
1 tablespoon agave (or honey if vegan isn't important)
2 tablespoons lime juice
1 teaspoon ground cumin (don't skip or skimp here)
Salt & pepper to taste
1 cucumber, peeled, seeded and chopped
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 minced tablespoon jalapeño
1 cup fresh blueberries
CORN Bring a large pot of water to a boil. Shuck the corn and rinse the ears under running water. Drop into boiling water and cook, covered, for about 5 minutes. Lift ears from water and let cool a bit. Using a sharp knife, cut the kernels off the cob in wide swaths.
DRESSING Whisk together dressing ingredients in a large bowl.
SALAD Turn cooked corn and all salad ingredients EXCEPT the blueberries into the dressing. Add blueberries and stir gently so not to bruise the berries.
REFRIGERATE Cover and refrigerate for about 24 hours for the flavors to meld.
ALANNA's TIPS & KITCHEN NOTES
Much to my surprise, this salad held really well for several days without getting the least bit mushy.
For sheer color contrast, choose all bright-yellow corn rather than pale yellow or a white-yellow mix.
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MORE FAVORITE CORN RECIPES
~ Raw Corn Chowder ~
~ Cooler Corn - How to Cook Corn in a Beer Cooler ~
~ Grilled Sweet Corn (in the Husks) with Spiced Lime Butter ~
~ Warm Tomato, Corn & Okra Salad ~
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~ Fresh Creamed Corn ~
~ Creamy Ricotta with Tomato-Cucumber-Corn Salad ~
~ Sweet-Corn Soup with Shrimp ~
~ more corn recipes ~
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