This summer seasonal Blueberry and Corn Salad was thrown together in less than twenty minutes and was perfect for a last-minute Wednesday get-together with friends.
Serves: 6
Prep Time: 20 minutes
Ingredients
2 cups corn - about 5 ears
1 1/2 cups blueberries
2 jalapeños
1 medium red onion, diced
3/4 cup crumbled feta
For the dressing
2 limes
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon chili powder
Salt and pepper
Directions
Boil the corn and set aside.
When cool shave off the cob. (You can also use a bag of frozen corn to save even more time.)
Mix the dressing together in a small bowl.
Assemble the salad with all the ingredients and pour dressing on top.
Toss and serve chilled or at room temperature.
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