Cornblueberrysalad Recipes

WHITE BALSAMIC BLUEBERRY, CORN AND FETA SALAD

Steps:

• Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat about 20 minutes or until tender, turning often. Cut string and peel back husks. Cool slightly. Cut corn from cobs; transfer to a large bowl., In a small bowl, whisk the oil, vinegar, chives, salt and pepper. Pour over corn; toss to coat. Gently fold in blueberries and feta. Garnish with additional chives as desired.

CORN & BLUEBERRY SALAD

Steps:

• Cook corn in boiling water for 5 minutes or until tender. (Or roast on grill.).
• In serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno.
• For dressing, combine lime juice, oil, honey, cumin, and 1/2 t salt. Combine well. Add to salad and toss.
• Cover and refrigerate overnight.

BERRY CORDIAL

Steps:

• Pour the sugar into a 1 quart jar. Fill the remaining space with berries, but do not pack down. Fill the jar with vodka so that the berries are completely covered. Seal the jar. Let the jar stand for 2 months, shaking the jar every week. The sugar should dissolve, and the vodka will become colored.
• Strain the liquid through a metal sieve, and then through a coffee filter to remove the fruit. Pour into pretty bottles. Drink as a cordial, or use it to flavor lemonade or iced tea.

SUMMER CORN & BLUEBERRY SALAD

Steps:

• In a 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. 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 and toss.
• Cover and refrigerate overnight.

BLUEBERRY CORN SALAD

Steps:

• Remove husks and silks from corn. Brush with 1 tablespoon of the olive oil and season with salt and pepper. For a gas or charcoal grill, grill corn on the rack of a covered grill directly over medium heat for 8 to 10 minutes, turning occasionally or until tender and lightly charred. (Or for a grill pan, heat a grill pan over medium heat. Grill corn on the grill pan for 8 to 10 minutes, turning occasionally until tender and lightly charred.) Cut kernels from the cobs.
• In a medium bowl combine corn, cucumber, blueberries, red onion, radishes, jalapeno, and cilantro.
• In a small screw-top jar combine lime zest, lime juice, remaining 3 tablespoons olive oil, and honey. Cover and shake until honey dissolves. Season to taste with salt and pepper. Add to corn mixture and toss to coat. Top with queso fresco.