Ingredients
- 6 ears sweet corn, husked (or 1½ c. frozen corn)
- 1 jalapeño pepper, seeded and finely chopped
- ¼ cup finely chopped red onion
- 1 small cucumber, finely diced
- 1 cup fresh blueberries
- 1 cup cooked, cooled wild rice (or wild rice blend)
- ¼ cup olive oil
- ¼ cup lime juice
- 2 TBSP. honey or maple syrup
- ½ tsp. ground cumin
- ½ tsp. salt
- ¼ cup fresh cilantro, chopped
Instructions
- In large pot, bring salted water to boil. Add ears of corn. Blanch 3 min., then dunk into ice water to stop cooking and preserve crunch. Drain, cut corn from cobs.
- In serving bowl, combine corn, pepper, onion, cucumber, blueberries and rice.
- In screw-top jar, make dressing by combining lime juice, oil, honey, cumin, and ½ t. salt. Cover, shake well to combine.
- Add to salad, mix well.
- Cover salad, refrigerate one hour minimum. Best flavor when chilled overnight or up to 24 hours. Add cilantro just before serving.