I really want to be on The Amazing Race. Bad. I’ve planned it all out. My friend Jaime will be my partner. We’ve discussed it. We’ve had meetings. We know each others’ weaknesses. I get car sick. So she’ll take the back seat. She’s a picky eater. So I’ll do the strange eating challenges. For one million dollars there is little to nothing I would not eat. Did you see the episode where they had to eat an entire pot of cheese fondue? I’m pretty sure I’ve done that before with no money on the line. I was in Switzerland. It’s sort of a rite of passage. Give me a spoon.
But if you’re not paying me a million dollars there are a few things I will not eat:
- Celery. Hate it. Cooked celery? OMG. Who does that?
- Raisins. Have you had dried cherries? They’re like candy. Why would you eat a raisin when you could have a dried cherry?
- Prime Rib. I worked at a steakhouse in college and one night a customer special ordered a 32 ounce prime rib for his meal. I was scarred for life by that cut of beef.
- Mayonnaise. Mayonnasty.
- Fruit mixed in savory dishes. Pineapple on pizza. Apples and grapes in chicken salad. I only like my fruit by itself. Or at least I thought I did. Until now.
This dish was part of our last cooking club. We always try to taste everything, but I was prepared to let this sit on my plate. Blueberries with corn? No thanks. But after one bite I found myself going back for more. And before I knew it, it was gone! This salad is really different and even more flavorful with your farmers’ market’s crunchiest produce. Corn, blueberries, cucumbers and red onion are tossed in a simple lime dressing with fresh cilantro. It’s my new favorite summer salad. Let’s be honest, the only race I’m winning is to the fridge.
Corn and Blueberry Salad (adapted from Better Homes and Gardens) Ingredients: 6 ears fresh sweet corn, husked 1-1.5 cups blueberries
(toss in what you have left after you eat some of the pint while prepping) 1 cucumber, thinly sliced (no need to peel it) 1/4 cup red onion, thinly sliced 1/3 cup fresh cilantro, chopped 1 jalapeno pepper, seeded and diced 2 tablespoons fresh lime juice and zest of 1/2 the lime 2 tablespoons extra virgin olive oil 1/2 teaspoon cumin Pinch of kosher salt Freshly ground pepper to taste Directions:
- In a large pot bring salted water to a boil. Add the husked corn cobs. Cook, covered for about 15 minutes. Remove the cobs and let cool. Cut the corn off the cob (see note 2 below).
- In a large bowl combine the corn, berries, cucumber, onion, cilantro and jalapeno.
- In a small bowl mix together the lime juice, olive oil, cumin, salt and pepper. Pour over the salad.
- Cover and store refrigerated until ready to serve.
- I described this dish to my sister while we were out to dinner. She immediately said “Corn and blueberries? No way.” And just like that the server brought dessert. Blueberry crisp with sweet corn ice cream. The combo works well. I promise.
- The original recipe included honey. The berries added enough sweetness for me, so I left it out. The dish was made with agave at cooking club. The original recipe says to cook the corn for 5 minutes. If you get a cob of corn to be fully cooked in 5 minutes on the stove, let me know how you did it. Lastly, the original recipe also called for the salad to sit overnight in the dressing. Mine sat about an hour and was great, so I don’t think it’s necessary.
- I really wanted to grill the corn, but it was raining. I’ll probably try grilling it next time. I’ll update the notes if I do. Leave a comment if you try it. Our grill is currently under cover waiting out hurricane Irene. Stay safe East Coasters!