Berry season is tapering down just as corn is taking off, so this is a good time to share this recipe of fresh blueberries and roasted corn. We hope that you will like as much as we do. The richness of the salad depends on concentrating the sugar in the corn a bit, so it is very important that the corn be fresh & roasted, not frozen & boiled. The good news is that we have tried both grilling the corn and broiling in the oven and both methods produced good results.
Roasted Corn and Blueberry Salad
2 cups fresh blueberries
2 cups roasted corn
small handful of basil chiffonade
2 Tablespoons olive oil
pinch of red pepper flakes
salt and pepper
First, roast the corn. Whether you choose to grill or broil, do this: Soak the corn in water in its husk for 10-15 minutes. Put it on the grill or under the broiler and cook for about 12 minutes, rotating every few minutes. If broiling it, you’ll do best by placing it parallel to both the heating elements and the rungs on the oven rack so it cooks evenly and is easy to turn. When finished, remove from heat and let it cool in the husk.
When it is cooling, chop the basil into thin strips, and toss in a bowl with the blueberries. Cut the corn from the cob and add to berries. Add oil, salt, pepper and red pepper flakes and toss to coat. Eat. Ahhhh.
Serves about 3-4