Roasted Corn Salad with Blueberries, Jicama & Avocado

Through the years, I’ve tried a lot of sweet/savory salads. I’ve had the pear and goat cheese salad, the strawberry with balsamic salad, the apple walnut salad. But this combination of blueberries, corn and avocado through me for a loop. Blueberries with avocado? Blueberries with roasted corn? Blueberries with lime? I wasn’t sure what to make of it, so out of sheer curiosity, I made it. Holy cats, I’m glad I did.

It was out of this world good. It might be a strange combo of flavors, but they somehow mesh so well together and the result is a party in your mouth!

Ingredients

1 1/2 cups corn kernels
2 teaspoons olive oil
4 cups shredded romaine
1/4 cup blueberries
1 cup jicama cubes
1 ripe avocado, diced
1/2 cup chopped cilantro
2 tablespoons lime juice
1/2 teaspoon salt

Directions

Preheat oven to 400 F. Toss corn with olive oil and spread out in a single layer on a baking sheet lined with parchment paper {or use a silpat}. Roast corn for about 30 minutes, stirring corn once with about 10 minutes of cook time remaining. About half the kernels should be a deep brown color. Let cool slightly.

While the corn is roasting, toss romaine, blueberries, jicama, avocado, cilantro, lime juice and salt in a large mixing bowl until combined. Add corn and toss to coat. Enjoy!