Need appetizer and side recipes please

Corn and Blueberry Salad 12345 Loved It? ingredients 6 fresh sweet corn, husked 1 cup  fresh blueberries 1 cucumber, sliced 1/4 cup  finely chopped red onion 1/4 cup  chopped fresh cilantro 1 jalapeno pepper, seeded and finely chopped* 2 tablespoons  lime juice 2 tablespoons  olive oil 1 tablespoon  honey 1/2 teaspoon  ground cumin directions 1. In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs. 2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings. I've made this salad several times and it's always a hit. Have also used canned corn too.

I highly recommend Mac and Cheese on the egg.