Make Ahead

Blueberry Corn and Pancetta Salad

by:
August 18, 2010
0
0 Ratings
  • Serves 6
Author Notes

We have been growing blueberries on our terrace in Manhattan and been getting great corn from the Greenmarket. Ever since going to Polly's Pancake Parlor in Sugarhill, NH and having blueberry cornmeal pancakes with a rasher of their house-made bacon on the side I thought these combination of flavors would be really nice together. Recently, I saw a recipe for corn and blueberry salad in Better Homes and Gardens and thought that it would form the base of what I wanted to make. —rbnyc

What You'll Need
Ingredients
  • 1/4 pound Pancetta or bacon
  • 6 ears corn
  • 1 cup blueberries
  • 1 medium cucumber diced (I am partial to kirbys)
  • 1/4 cup red onion diced
  • 1/4 cup cilantro finely chopped
  • 1/4 teaspoon cayenne
  • 1 chipotle pepper in adobo diced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
Directions
  1. 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.
  2. Meanwhile, 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.
  3. Add blueberries, cucumber, red onion, cilantro and chipotle pepper to corn and pancetta mix.
  4. In a small bowl mix lime juice, olive oil, cayenne, honey with salt and black pepper to taste. Whisk well to combine.
  5. Add lime juice dressing to the corn/bacon/blueberry mix and toss well.
  6. Refrigerate for at least 2 hours or preferably overnight. Holds up well for at least 24 to 48 hours.
Tags:
Contest Entries

See what other Food52ers are saying.

  • Dabblings
    Dabblings
  • SallyCan
    SallyCan
  • AntoniaJames
    AntoniaJames
  • rbnyc
    rbnyc

Popular on Food52

6 Reviews

Dabblings
Dabblings July 22, 2011
I made this for dinner tonight. I loved it! Thanks for sharing such a great recipe :)
 
rbnyc
rbnyc July 29, 2011
Wow! 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.
 
SallyCan
SallyCan August 19, 2010
Nice recipe~interesting and different. And I just love the description of the blueberries growing on your terrace in Manhattan!
 
rbnyc
rbnyc August 20, 2010
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.
 
AntoniaJames
AntoniaJames August 18, 2010
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)
 
rbnyc
rbnyc August 20, 2010
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.