Roasted Red Corn and Blueberry Salsa
- 4 ears Fresh Corn
- 2 whole Roma Tomatoes
- 3 Tablespoons Olive Oil
- 2 Tablespoons Honey
- 1 Tablespoon White Balsamic Vinegar
- 1 teaspoon Salt
- 1/4 teaspoons Black Pepper
- 1 cup Fresh Blueberries, Washed And Free Of Any Stems
- 1 Tablespoon Fresh Cilantro, Chopped
- 1/2 whole Lime, Juiced
- Preheat the oven to 375 degrees F.
- Remove any overly dry, dead, or otherwise scraggly parts of the corn husks, leaving the majority of it intact.
- Place the corn directly on the oven racks and roast for 30 minutes.
- Seed the tomatoes and roughly dice.
- In a large bowl, combine olive oil, honey, balsamic vinegar, salt, and black pepper.
- Carefully open corn husks and let the steam vent until cool enough to handle.
- Peel back the husks and remove the silk from the corn.
- Cut off the end of the cob attached to the corn husk and discard.
- Stand the corn upright and carefully cut the kernels off the corn cob.
- Add the kernels to the bowl, along with the tomatoes and blueberries.
- Add chopped cilantro and lime juice.
- Toss and serve, or refrigerate for later.
corn, tomatoes, olive oil, honey, white balsamic vinegar, salt, black pepper, fresh blueberries, fresh cilantro
Taken from tastykitchen.com/recipes/appetizers-and-snacks/roasted-red-corn-and-blueberry-salsa/ (may not work)