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There’s nothing like an all-in-one dish. Some people enjoy this as a dip/condiment, some see it as a side dish, and some a salad. Me? All of the above. The flavors are so light and refreshing! Before you get scared by the idea of fruit in a savory dish, trust me on this one—it’s worth a try!
4 cobs of corn, such as Beleaves
salt to taste
pepper to taste
1/2 pint blueberries
1/4 red onion, minced
1/2 cup pumpkin or sunflower seeds
1 avocado
1/2 cup Gefen Mayonnaise
1 clove garlic or 1 cube Gefen Frozen Garlic
juice of 1 lemon (or approximately 2 tablespoons Tuscanini Lemon Juice)
salt
pepper to taste
1 cube Gefen Frozen Parsley or cilantro
Heat the grill or oven to 400 degrees Fahrenheit.
Wet the corn and sprinkle salt and pepper on it. Grill for 30 minutes, turning every five to 10 minutes. If baking in an oven, bake for 30 minutes, turning after 15 minutes. Allow to cool before slicing.
In a large bowl, toss corn with remaining salad ingredients.
In a food processor, blend crema ingredients until smooth and creamy.
Spread the crema on a platter. Place the salad on top. Serve cold.
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