As summer settles in, with no sign of going anywhere anytime soon, I'm finding myself craving...well, nothing. That is, until my last Jane Austen book club. Now, I'm not going to mislead anyone even a little bit. I'm a member of 2 book clubs in which I have completed 0 books. I try so hard, but restlessness wins the battle and before I know it, I'm up cleaning or DIYing or, probably more realistically, watching my summer addiction, Mistresses. (ABC, Mondays at 9.) But, despite my not having taken advantage of these great opportunities to broaden my literary arsenal, I can't quit my book clubs because the company is just too good. And at Jane Austen book club, the good company always brings even better food. This is where this week's recipe comes from. Specifically, it was made by Caroline Carver, this past book club's host. So, Caroline, if you're reading this, thank you for introducing me to this fab, summer staple!
INGREDIENTS:
6 ears corn
1 cup fresh, rinsed blueberries
1 small cucumber
1/4 cup red onion
1/4 cup cilantro
2 tbs lime juice
2 tbs olive oil
1 tbs honey
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1. Clean silks from corn and cut off kernels into a large bowl.
2. chop the red onion, cut up the cucumber and rough chop the cilantro.
3. Throw onion, cilantro, cucumber and blueberries into the bowl with the corn kernels.
4. In a small bowl, mix dressing: squeeze both sides of a lime into bowl. Add the olive oil, honey, cumin, salt and pepper. Whisk.
5. Pour over salad, gently mix to combine and cover evenly. You can definitely eat this right away, but, as with most salads, a few hours in the fridge definitely won't hurt.
This salad is savory, sweet, crunchy, and equally full of both summer flavors and color. Enjoy!
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