roasted corn & blackberry salad

Name: Roasted Corn & Blackberry Salad
Prep time: 20 min
Cook time: 10 min
Yield: 6
Ingredients: 6 - ears of corn; 1-2 tablespoon(s) olive oil; 1 cup(s) blackberries, fresh; 1 medium japanese or 2 small mediterranean cucumbers; 1/4 cup(s) red onion; 1/2 cup(s) cilantro, fresh; 1 - jalapeno pepper, fresh; 1 large lime; 2 tablespoon(s) olive oil, extra virgin; 1 1/2 tablespoon(s) honey, fresh; 1/2 teaspoon(s) cumin, freshly grounded

(1 RATING)

19 Pinches 1 Photo

Karyn Botticelli

Irondequoit, NY

Updated on Sep 24, 2011

Seasonal fruit works best, try to stick with "Berries"

Rate

prep time 20 Min

cook time 10 Min

method ---

yield 6-8 serving(s)

Ingredients

6 - ears of corn
1-2 tablespoon olive oil
1 cup blackberries, fresh
1 medium japanese or 2 small mediterranean cucumbers
1/4 cup red onion
1/2 cup cilantro, fresh
1 - jalapeno pepper, fresh
1 large lime
2 tablespoons olive oil, extra virgin
1 1/2 tablespoons honey, fresh
1/2 teaspoon cumin, freshly grounded

How To Make roasted corn & blackberry salad

Step 1

Rub a light coat of Olive Oil on the corn with salt & pepper; roast in the oven or grill for 10-15 minutes or until tender.

Step 2

after cooled remove corn from cob, slice cucumber, finely chop onion, remove steams from the cilantro and rough chop, remove seeds and chop jalapeno
Step 3

Pour over salad mixture, toss gently so you don't burst the berries and enjoy!
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