Wednesday, June 3, 2009

Roasted Corn and Blueberry Salad

Serves 4
1 pint fresh organic blueberries
2 ears of organic corn, shaved off the husk after roasting
1/2 cup toasted organic pine nuts
1 teaspoon Selina Naturally Portuguese sea salt (or to taste)
1 pinch cayenne pepper
1/2 organic lemon juiced
1 organic lemon zested
1 tablespoon olive oil
1 teaspoon Tropical Traditions coconut vinegar
4 tablespoons organic agave nectar (or to taste)

Preheat oven to 400 degrees using a glass baking dish add about a cup of water to the bottom. Peel away the silk from the corn husks, but keep the leaves attached. Rub Selina Naturally Portuguese sea salt and coconut oil onto the kernels. Wrap the leaves back around the husk and tie a string or unflavored dental floss around the open end of the husk to keep the leaves tight around it. Lay the husks in the baking dish and bake for 30 + minutes until kernels are soft.
In a metal skillet on med/high heat toast the pine nuts until golden brown and fragrant. Set aside in a bowl to cool.
Rinse blueberries and lay out on a paper towel to dry.
Once the corn is finished set out to cool then when cool enough to handle shave the kernels off the husk with a sharp knife. In a large mixing bowl add blueberries, corn kernels and pine nuts. Season with Portuguese sea salt, cayenne pepper, lemon juice and zest, olive oil and coconut vinegar. Then sweeten with agave nectar to taste.

1 comment:

  1. Honestly, I don't think my cro-magnon friends would enjoy a mixture of corn and blueberries. They enjoy, much to my chagrin, eating french-fries and hamburgers.

    Despite their lack of taste, I will try serving your Roasted Corn and BB Salad as a side dish.

    You should know, My name is Brian. I am still looking forward to meeting you.