Eating in Prouts Neck, Maine is considered an important activity and everyone is a player. I was asked to bring a salad to an elegant potluck dinner so I decided to choose ingredients that were prevalent in Maine’s farmers markets. We also had lots of leftover corn from a lobster bake so why not use up good leftovers.
This recipe is adapted from another food blog called Shutterbean. The ingredients intrigued me but I never expected the outcome to receive such rave reviews. It is a light and refreshing salad playing on the sweet, salty subtleties of the ingredients.
[b]Blueberry, Cucumber and Corn Salad[/b]
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Serves: 6-8
[i]This is my go to salad when corn and blueberries are at their peak of goodness.[/i]
Ingredients
- 6 ears of sweet corn,
- 1 cup fresh blueberries
- 4 baby cucumbers, cut into bite size quarters
- 1/4 of a finely chopped large red onion
- 1/4 cup chopped fresh cilantro
- Sea salt and freshly ground pepper[br][b]Dressing:[/b]
- 1 jalapeño pepper, seeded and finely chopped*
- 2 Tbsp. lime juice
- 2 Tbsp. olive oil
- 1 Tbsp. honey
- 1/2 tsp. ground cumin
Instructions
- Fresh cooked corn, cut of the cobb is ideal but 2 cups of frozen sweet corn is a good substitute.
- Place corn, blueberries and chopped cucumber in a bowl.
- Finely slice red onion and add to bowl.
- Chop coriander and add to fruit and vegetable mixture.
- Season with salt and pepper[br][b]Dressing:[/b]
- In a separate container with a lid (an old jar so that you are reusing) add the chopped Jalapeno, lime juice, olive oil, honey and cumin.
- Shake well until emulsified and pour over the salad.
- Let sit for ½ hour before serving.
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