Blueberry Corn Salad with guest chef, Anita Dukeman


We’re talking all things blueberries with guest chef, Anita Dukeman

Both types of blueberries are packed with fiber, antioxidants and phytonutrients. 

Blueberries may strengthen bones, lower blood pressure, control diabetes, improve heart health, improve brain function and help with weight loss.  

Blueberry Corn Salad


6 ears fresh sweet corn, husks removed 1 cup fresh blueberries 1 small cucumber, diced 2 roma tomatoes, diced small ¼ cup finely chopped red onion ¼ cup finely chopped cilantro 1 jalapeno pepper, seeded and finely chopped 2 Tablespoons fresh lime juice ¼ cup extra virgin olive oil 1 Tablespoon honey ½ teaspoon salt ¼ teaspoon black pepper ½ teaspoon cumin (optional)


BLANCH corn in large pot of boiling water for about 5 minutes. COOL and CUT corn from cob.

In a large bowl, COMBINE corn, blueberries, cucumber, tomatoes, red onion, cilantro and jalapeno pepper.

For the dressing, in a small bowl ADD lime juice, olive oil, honey, salt, black pepper and cumin (if using). WHISK to combine. ADD to salad and gently MIX.

REFRIGERATE for a couple of hours before serving.

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