Originally, I was going to make a cornbread muffin with half the batter mixed with blueberry preserves. Aethetically, the muffins looked stellar but it’s too bad the batch tasted grainy and I burned the bottoms. Woppps! Muffin fail.
Time for Plan B! How about the the taste of roasted corn with the sweet and tart blueberry bursting from within? Oh yes! This is good and incredibly simple to make as a side side. These oven-roasted corn and blueberry pots taste sweet, tart and juicy and are packed with good things! Good things for your body!
Nutritional perks –
- Corn – Carries a great deal of folate, which contributes to heart health. It also contains thiamin, which helps with memory. Corn also supports lung health.
Blueberries – Packed with antioxidants that destroy free radicals. Protects the brain from the development of Alzheimer’s Disease and dementia. Blueberries also help prevent colon and ovarian cancer. That’s awesome!
Oven-Roasted Corn & Blueberry Pots
– 2 ears of corn, husked
– 1 cup fresh blueberries
– 1 Tbls dark brown sugar
– 1 Tbls chilled unsalted butter, cubed into small pieces
– pinch of sea salt
Preheat oven to 425 degrees.
Use a medium to large bowl for this step. Using a sharp knife, cut off the corn kernels into the bowl, using a downward motion. Try to cut as close as possible to the ear of the corn so that the juices are included with the corn kernels. The corn juice will add to the sweetness!
With the corn kernels in the bowl, add the blueberries, brown sugar and pinch of salt. Mix well. Divide the mix into two individual ramekins. I had a little bit of corn left-over, so I saved it to add to soup later.
Divide the chilled and cubed unsalted butter between the two ramekins by pushing the butter down into the mixture and leaving a cube or two on top!
Place the ramekins on a baking sheet and bake for 35 to 40 minutes.