Chicken Thighs with Roasted Snap Peas with Chili-Miso Butter
Louisiana BBQ Shrimp

Corn and Blueberry Salad

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Corn, blueberries, and cucumbers, tossed with a spicy vinaigrette, how could this not be good. 


Gather your goodies, 


you'll need corn, blueberries, cucumber, red onion, cilantro, jalapeno pepper, lime juice, olive oil, honey, and cumin.

The recipe calls for fresh corn but I used thawed frozen. It also calls for fresh jalapeno, I didn't have one so I used roasted and chopped green chili. I use the 505 brand of New Mexico green chilis. I'm not a compensated endorser, they don't even know that I exist, I just like their products. And besides, I've roasted and peeled, enough green chilis in my time, been there done that, pass me the jar, please. 

In the bottom of a medium bowl, 


whisk together the vinaigrette ingredients, then toss in the corn, cucumber, blueberries, onion, cilantro, and chili pepper. 


I served it with some air-fried salmon patties. 

This would even be great tossed with some arugula and queso fresco. 

Corn and Blueberry Salad


  • 6 ears fresh sweet corn, husked
    1 cup fresh blueberries
    1 cucumber, 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. In Dutch oven bring salted water to boiling. 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 jalapeño. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine.

    Add to salad; toss. Cover and refrigerate overnight (up to 24 hours).  Makes 6 to 8 servings.

    Better Homes and Gardens

And that's that!