BLT Wedge Salad with Charred Corn
Summer calls for an update to my favorite crispy salad!
If Dave and I decide to do a week focused on one ingredient, it’s always part of the plan to do something out of the ordinary. It doesn’t always work out as well as it did today:
Yes, that is blueberry salsa. AND IT WAS SO GOOD! We actually took a few days to think this one over, because we wanted to do it right. It is so, so right! A little roasted jalapeno, a little lime juice – yes, these are something you should definitely try.
Here’s how we went about it: salsa always has a sweet component. In regular salsa, it’s tomatoes. It’s really easy to switch out mangoes for tomatoes – all that matters is that you still have an element of sweetness. So why can’t it be blueberries?
Here’s what you need to make blueberry salsa. We ate it on veggie tacos with brown rice, black beans, a little cheddar and some sour cream. I think it would also play well with chicken.
Start by putting the whole jalapeno in a toaster oven or in a 400 degree oven to roast for 10-20 minutes. When the pepper starts to get really fragrant, then you know it’s ready. This will actually tone down the spice a little bit, in case you were wondering. But it doesn’t make it disappear.
Husk the corn and cook it by boiling in water for about ten minutes, or until you can stick a fork into the kernels with ease. If you are using frozen or canned corn, I’d say use about a cup. When the corn is done, use a knife to slice it off the cob.
Then, smoosh blueberries as you put them into the bowl you’ll be working in. Don’t totally destroy them, just use two fingers and make them pop open. I think using a muddler would make them a little too mushy.
Dice the jalapeno and add it to the corn and blueberries. Zest the lime over the bowl and then juice it, adding all of the juice to the bowl as well. Stir gently with a spoon.
Don’t worry! I haven’t gone totally crazy. I have a pie and some cookies coming up later this week.