The Pioneer Woman Tasty Kitchen
Profile Photo

Roasted Red Corn and Blueberry Salsa

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Spoon this over chicken, fish, tacos, or just scoop and eat with chips.

Ingredients

  • 4 ears Fresh Corn
  • 2 whole Roma Tomatoes
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons Honey
  • 1 Tablespoon White Balsamic Vinegar
  • 1 teaspoon Salt
  • ¼ teaspoons Black Pepper
  • 1 cup Fresh Blueberries, Washed And Free Of Any Stems
  • 1 Tablespoon Fresh Cilantro, Chopped
  • ½ whole Lime, Juiced

Preparation

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.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Pasteis
Profile Photo by Mutt & Chops in Appetizers
A delicious stuffed, fried pastry. A common street food snack in...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 20 Level: Intermediate


Crispy Oven Baked Eggplant Flowers
Profile Photo by Queen of My Kitchen in Appetizers
Crispy Oven Baked Eggplant Flowers are golden brown and deliciously crispy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Onion Jam
Profile Photo by Dax Phillips in Appetizers
Stewed onions with a kick of fish sauce and lime. Perfect...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Rosemary Garlic Popcorn
Profile Photo by Gayle | Pumpkin 'N Spice in Appetizers
This Rosemary Garlic Popcorn is drizzled with a buttery mix filled...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Toasted Ravioli
Profile Photo by Patricia @ ButterYum in Appetizers
Toasted Ravioli is a St. Louis classic, but you don't have...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Intermediate