Last week, once I saw the very first of this summer corn popping up in the current market, I could not wait to buy it and bring it home and throw it to the grill. In my enthusiasm, I purchased way too much, but ended up with the leftover grilled corn to create this awesome Detox Blueberry Corn Salad and we could not have enjoyed it more. In addition to the inclusion of this honey lime dressing, it is just what you would like to consume all summertime. Ideal for relaxing, summer parties, or a simple weeknight side dish. And also the leftovers make a fantastic addition to sandwiches, salads, and as a dinner for broiled meats.
Though I really like the flavor of grilled corn in this recipe, then you might also use boiled corn or perhaps utilize raw corn from the salad when it is particularly sweet. And in the event that you can not locate any fantastic new corn, defrosted frozen corn may be great rack in. And though I have not attempted it however, I envision strawberries would get the job done also.
Time Needed To Prepare: 30-40 minutes
2 corn on the cob
▢200 g blueberries
▢1 small cucumber
▢1/2 red onion
▢3 tablespoons lime juice
▢1 tbsp olive oil
▢2 tsp honey
Put corn on the cob in a pot of boiling salted water and cook for 15-20 minutes.
Wash blueberries, cut cucumber in half lengthwise and slice. Chop onion into small pieces.
Mix dressing from olive oil, lime juice, honey, salt and pepper.
Mix all ingredients in a bowl. Garnish with cilantro.
You should have
Nutritional values per serving
Remember to prepare this dish in advance the flavors really only come together after being refrigerated for up to 24 hours. Salt and pepper to taste, enjoy! For more super healthy recipes click here