6/17/2019 – Made this with our corn, blueberries, cucumbers, and jalapenos. Nice crunchy salad. The jalapenos are not distinctive but add a zing that is nice. The feta cheese gives it a Mediterranean tone. Several of the quantities below were increased from the original preparation. This dish was inspired by a recipe here.

Ingredients

• 6 ears fresh sweet corn from our garden.
• 1 cup fresh blueberries from our bushes
• 2 medium (5-6 inch) cucumbers from our garden peeled, cut into strips, and chopped into 1/2-inch cubes.
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro from our garden
• 2 jalapeno peppers (2″ long) from our garden, seeded and finely chopped

Dressing
2 tablespoons lime juice
2 tablespoons pecan oil
1 tablespoon honey
1/2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper

1/2 cup Feta Cheese – added after the dressing was stirred in

Instructions

Boil corn for about 5 minutes or until tender. Cut corn from the cobs and let it finish cooling. Try it with raw sweet corn.

Combine veggies and pour the dressing over them. Refrigerate before serving.

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6/27/2019 – Made it with:

• 3 cups of our sweet corn picked this morning. Added it uncooked.
• 1 cup of fresh blueberries picked this morning
• 2 fat cucumbers about 8″ long picked this morning from our garden peeled in strips, seeded, and chopped into 1/2 inch cubes
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro from our garden Did not have any but it would have been a good addition.
• 1 jalapeno pepper (about 2″ long) picked this morning from our garden, seeded, and diced
• ½ cup Feta Cheese – added after the dressing is stirred in.