Add a bright, fresh side dish to your menu with this Corn and Blueberry Salad recipe.
Cilantro, lime, and jalapeno infuse thissummer saladwith south of the border flavors.
Our recipe tasters loved the combination of the savory vegetables and fresh blueberries.
Credit: Andy Lyons
A homemade honey-lime dressing pulls the entire dish together.
Cook, covered, 5 minutes, or until tender.
When cool enough to handle, cut corn from cobs.
Cover; shake well to combine.
Add to salad; toss.
Cover and refrigerate overnight (up to 24 hours).
Makes 6 to 8 servings.
The berries and vegetables will soften the longer it sits.
2,000 calories a day is used for general nutrition advice.
