rbnyc's Notes:
Expand1/4 pound Pancetta or bacon Ask a question about this ingredient
6 ears corn Ask a question about this ingredient
1 cup blueberries Ask a question about this ingredient
1 medium cucumber diced (I am partial to kirbys) Ask a question about this ingredient
1/4 cup red onion diced Ask a question about this ingredient
1/4 cup cilantro finely chopped Ask a question about this ingredient
1/4 teaspoon cayenne Ask a question about this ingredient
1 chipotle pepper in adobo diced Ask a question about this ingredient
2 tablespoons fresh lime juice Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 tablespoon honey Ask a question about this ingredient
Pre-heat grill to high or boil salted water. Grill corn (or boil), preferably in husk, until cooked but still al dente. Remove from grill, let cool down, husk and cut corn off the cob, separating kernels and placing in a large bowl.
Ask a question about this stepMeanwhile, cook diced pancetta over medium-high heat until browned in saute pan. Remove with slotted spoon from saute pan, blot excess grease, allow to cool and then add to corn.
Ask a question about this stepAdd blueberries, cucumber, red onion, cilantro and chipotle pepper to corn and pancetta mix.
Ask a question about this stepIn a small bowl mix lime juice, olive oil, cayenne, honey with salt and black pepper to taste. Whisk well to combine.
Ask a question about this stepAdd lime juice dressing to the corn/bacon/blueberry mix and toss well.
Ask a question about this stepRefrigerate for at least 2 hours or preferably overnight. Holds up well for at least 24 to 48 hours.
Ask a question about this stepWow! I'm delighted that you made this recipe and enjoyed it. I was just thinking I would make this tonight since local corn is back in the market and the blueberries are ripe.
Nice recipe~interesting and different. And I just love the description of the blueberries growing on your terrace in Manhattan!
We decided we wanted to look at something nice out of our windows but something that we could eat too! I remembered that blueberries have nice foliage with the leaves turning red in the fall. Figured that they would grow well in NYC. We have had amazing success with our five plants - they have been loaded with berries and because they are both early and late season varieties we have been picking since mid-June without stop.
This looks so, so good. Fun and different. Lime + Blueberries = Utterly Wonderful. Lime + Corn + Equally Wonderful. Nothing shocks my kids anymore, so I'm definitely giving this one a ride on Sunday (my Farmers' Market day). Great recipe!!! ;o)
Definitely give it a whirl and I would be curious to know what you think. I have made this recipe both with and without the pancetta and with regular jalapeno substituting for the chipotle. If you're kids are sensitive to spice it can be toned down and if you're trying to avoid saturated fats the pancetta or bacon can be eliminated. It will make for a slightly less smoky taste but grilling the corn instead of boiling it adds some of that back to the mix.
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I made this for dinner tonight. I loved it! Thanks for sharing such a great recipe :)