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Spoon this over chicken, fish, tacos, or just scoop and eat with chips.
Preheat the oven to 375ºF.
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.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!