Grilled Summer Corn, Blueberry and Zucchini Salad
- 3 medium ears fresh corn, husks and silks removed
- 1 tablespoon olive oil
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1/2 teaspoon ground cumin
- Dash salt
- 1 small zucchini, thinly sliced (about 2 cups)
- 1 cup Fresh blueberries
- 4 ounces sharp cheddar, Swiss, blue or feta cheese, cut into 1/2-inch pieces
- 1 green onion, sliced
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Brush corn with 1 tablespoon olive oil. Grill over directly over medium-high heat for 12 to 20 minutes or until kernels begin to brown, turning frequently. Cool slightly.
Meanwhile, for dressing, in small bowl whisk together lime juice, 2 tablespoons olive oil, honey, cumin and salt. Set aside.
Use sharp knife to cut corn kernels off cobs. Discard cobs.
In serving bowl combine corn, zucchini, blueberries, cheese and green onion. Whisk dressing. Drizzle over top. Toss to coat.