Roasted Corn & Blackberry Salad

Karyn Botticelli


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


★★★★★ 1 vote

20 Min
10 Min


  • 6
    ears of corn
  • 1-2 Tbsp
    olive oil
  • 1 c
    blackberries, fresh
  • 1 medium
    japanese or 2 small mediterranean cucumbers
  • 1/4 c
    red onion
  • 1/2 c
    cilantro, fresh
  • 1
    jalapeno pepper, fresh
  • 1 large
  • 2 Tbsp
    olive oil, extra virgin
  • 1 1/2 Tbsp
    honey, fresh
  • 1/2 tsp
    cumin, freshly grounded

How to Make Roasted Corn & Blackberry Salad


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

Printable Recipe Card

About Roasted Corn & Blackberry Salad

Course/Dish: Other Salads
Dietary Needs: Vegetarian

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