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Tasty Tuesday: Picnic Week Begins: Roasted Corn Salads

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It’s picnic week!  All recipes shared for this week will be suitable for taking along on a picnic – or just enjoying at home!  These roasted corn salads are a perfect way to start the week.

TO ROAST CORN ON THE COB    
4  ears of corn
1/3 c. softened butter
1/2 tsp. salt
1/8 tsp. pepper
1/2 T. chopped fresh cilantro
Other options you can include here are 1 1/2 T sesame oil and 1/2 tsp grated peeled fresh ginger.
Heavy foil
Instructions:  Pull the husks away from the corn but don’t pull off completely. Remove all of the corn silk. Spread corn with a mixture of the butter, salt, pepper, and cilantro (and the sesame oil and ginger if using). Fold the husks back over cob. Wrap the corn in heavy foil.  Place the corn directly on the hot coals.  Roast for about half an hour until the corn is tender, turning a few times.

Now for how to use that roasted, charred corn!:

Option 1:  Corn Berry Salad

Combine the following:

4 ears corn, cut kernels off
2/3 cup green onion, chopped (white and green)
1 1/2 cups blueberries (or blackberries)
2 T. lime juice
1 T. fresh cilantro, chopped
1 T. finely minced chopped candied ginger
(You can also add some goat cheese or bocconcini if desired)

OR
Option 2:  Corn and Black Bean Salad

Combine the following:

4 ears corn, cut kernels off
1 (15.5 oz) can of black beans
4 tsp chopped fresh cilantro
1 T. fresh lime juice
1/2 avocado diced
salt and pepper to taste

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