2 ears fresh corn
1/2 cup chopped jicama
1/4 cup chopped red onion
3 tablespoons vinegar
2 tablespoons honey
2 teaspoons seeded and finely chopped fresh serrano chile pepper
1 teaspoon chopped fresh thyme or basil
1/4 teaspoon salt
1 cup fresh blueberries
1. Peel back the corn husks but do not remove them. Remove corn silk; rinse corn and pat dry. Fold husks back around cobs. Tie husk tops with 100% cotton kitchen string. Or wrap each husked ear in heavy foil.
2. For a charcoal grill, grill corn directly over medium coals, uncovered, for 25 to 30 minutes or until crisp-tender, turning occasionally. (On a gas grill, preheat, then reduce heat to medium. Grill directly over heat with lid closed.) When corn is cool enough to handle, cut kernels from cobs. (You should have about 1 cup of corn kernels.)
3. In a medium bowl, combine corn kernels, jicama, red onion, vinegar, honey, chile pepper, thyme, and salt. Cover and chill for 8 to 24 hours, stirring occasionally.
4. Just before serving, gently stir in blueberries.
Makes 12 (2-tablespoon) servings. 34 cal., 0 g total fat 0 g sat. fat), 0 mg chol., 51 mg sodium, 8 g carb., 1 g fiber
Add Your Comment
You must be logged in to leave a comment. Login