Roasted Corn & Blueberry Salad
By Shannon O'Donnell
Now that the weather is FINALLY warming up here, it's time for some summertime food. Fresh corn is available everywhere you look, and although my little boys are crazy about it, often I'll cook more ears than we can eat in one sitting. This recipe is a clever and colorful way to use up this sweet summer veggie.
Blueberries and corn together in one dish...who knew? It actually is a surprisingly tasty, fresh combo. This recipe was from a spring issue of Country Living (2010) Magazine. I don't follow it exactly...I made about a half recipe. And I didn't 'refrigerate overnight'...we ate it right away! But this is how it's printed:
1. In a dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender.
2. When cool enough to handle, cut corn from cobs. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro and jalapeno.
3. 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 and toss.
4. Cover and refrigerate overnight.
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.