Roasted Corn and Blueberry Salad

I made this recipe a few years ago after finding it on Tastespotting. It sounds a little strange but its very fresh and summery and makes a great side dish. Sophie loves both corn and blueberries so I figured this would be right up her alley, plus it was basically just throwing the ingredients in a bowl together and stirring so she'd be able to help. It took me a while to find the recipe again. I kept googling corn and blueberry salad and finding more complicated recipes like this one and this one. Finally I remembered it came from a blog called House Boats Eats. Give it a try!

This is how we wash blueberries in our household

Is that not how you do it?

Sampling the corn

The finished product

Roasted Corn and Blueberry Salad 

(From House Boat Eats)

2 cups fresh blueberries
2 cups roasted corn
small handful of basil
2 tablespoons olive oil
pinch of red pepper flakes
salt and pepper

First soak your corn with the husk on for about 10-15 minutes. Next roast the corn in its husk. I just put mine under the broiler for five minutes, then turned it and broiled for another five minutes. You could also do this on the grill. Remove the corn from the heat and let it in cool in its husk. While its cooling, chop the basil into thin strips and toss in a bowl with the blueberries. Cut your corn off the cob and add it to the berries. Add the oil, salt, pepper and red pepper flakes. Toss to coat. That's it! Super easy!