Corn & blueberries are a strong flavor combination that is very popular in the deep South. Corn’s starchy sweetness pairs well with the sweet, light acidity found in blueberries. Both of these food items are native to North America
Corn was cultivated and developed in central Mexico at least 7000 years ago. It is not a plant that naturally exists in the wild. Native Americans brought corn with them as they migrated north.
Blueberries are one of the few fruit species native to North America. The blueberry was gathered and used by Native Americans for centuries before colonists arrived from Europe. It was sacred to the indigenous tribes due to the resemblance to a five-pointed star at the blossom-end of the berry. Native Americans believed that the berries were sent by the Great Spirit during a prolonged famine to relieve the hunger of their children.
When English settlers arrived in America, they nearly starved to death trying to implement their English farming practices in the New World. The Wampanoag Indians taught English settlers of Plymouth how to gather and dry blueberries to sustain them through the winter as well as teaching them about growing corn.
These two tastes of summer combine to make a great summer salad in this recipe!
Corn & Blueberry Salad
Corn & Blueberry Salad (adapted from bhg.com)
Servings: 6 to 8 Prep Time: 25 minutes + 8 hours chilling time
Ingredients:
- 6 fresh sweet corn ears
- 1 cup blueberries
- 1 cucumber, skin on, seeded then sliced
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and finely chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
Directions:
Prep the corn for grilling. Peel back the husks of the corn just far enough to remove the silk, then pull the husks back over the area. Grill the ears with the husks intact over medium heat for 12-15 minutes, turning the ears every 3-4 minutes. Remove the corn from the grill and when it is cool enough to handle, remove the husks from the ears and cut the corn from the cobs.
Grill the corn.
In a large serving bowl, combine the corn kernels, blueberries, cucumber, red onion, cilantro, and jalapeno.
Combine the salad ingredients.
Combine the lime juice, oil, honey, cumin, and salt in a jar with a lid. Cover the jar and shake the ingredients well to combine them.
All the ingredients are ready!
Add the dressing to the salad then toss it all together. Cover the salad and refrigerate it for at least 8 hours and up to 24 hours before serving.
Ahh, Summertime!
These two are naturals together! ~Linda
Corn & Blueberry Salad (adapted from bhg.com)
Servings: 6 to 8 Prep Time: 25 minutes + 8 hours chilling time
Ingredients:
- 6 fresh sweet corn ears
- 1 cup blueberries
- 1 cucumber, skin on, seeded then sliced
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and finely chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
Directions:
Prep the corn for grilling. Peel back the husks of the corn just far enough to remove the silk, then pull the husks back over the area. Grill the ears with the husks intact over medium heat for 12-15 minutes, turning the ears every 3-4 minutes. Remove the corn from the grill and when it is cool enough to handle, remove the husks from the ears and cut the corn from the cobs.
In a large serving bowl, combine the corn kernels, blueberries, cucumber, red onion, cilantro, and jalapeno.
Combine the lime juice, oil, honey, cumin, and salt in a jar with a lid. Cover the jar and shake the ingredients well to combine them. Add the dressing to the salad then toss it all together. Cover the salad and refrigerate it for at least 8 hours and up to 24 hours before serving.