Friday, July 30, 2010
An Unlikely Pair: Corn & Blueberries
Some foods just naturally go together: peas and carrots, red beans and rice, strawberries and cream. But blueberries and corn? Hmmm. When I first spied a recipe for a blueberry and corn salad, I was intrigued. I’m always on the lookout for blueberry recipes, especially savory ones. There’s only so many blueberry muffins, blueberry pancakes, blueberry pies, that one can consume! And since I have ten healthy blueberry bushes, I’ve got ’em! I freeze a bunch every year, and we eat a lot fresh, just naked. They're so good; that they're good for you is just a plus! I’m always looking for an idea to use my bounty in a new recipe of some kind. And I’m still hanging onto the notion of a blueberry chicken dish I’ve put in the “gotta try” pile.
I found this recipe in my mother-in-law’s Better Homes & Gardens, a magazine to which I’ve subscribed and un-subscribed several times. (I’m currently in an “un-subscribed” mode.) I saved the recipe, intrigued more by the beautiful picture that accompanied it than the ingredient list. I was waiting for the day that fresh locally grown corn was ready, along with my own berries. Once armed, I made the salad early in the day and let it marinate till dinnertime. It was scrumptious, another great blending of hot and cold, crunchy, soft, tangy and sweet. I really couldn’t think of a thing I’d change! The only thing I did differently was to cook the corn in the microwave instead of in boiling water. Six ears, in their husks, take about 14 minutes on high. The silk and husks are easy to remove once cooked -- and cooled a little, of course. Oh, and I used two jalapenos. (They were small.)
Corn & Blueberry Salad
From Better Homes & Garden, June 2010
PREP: 25 min, Chill overnight
6 ears fresh sweet corn, husked
1 C fresh blueberries
1 small cucumber, sliced
¼ cup finely chopped red onion
¼ cup chopped cilantro
1 jalapeno pepper, seeded and finely chopped
2 T lime juice
2 T olive oil
1 T honey
½ t cumin
½ t salt
In Dutch oven, bring salted water to boil. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.
In a serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. For dressing, in screw-top jar, combine lime juice, oil, honey, cumin and salt. Cover and shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings.