Oven-Roasted Corn & Blueberry Pots

1. 1

   Preheat oven to 425 degrees.

2. 2

   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!

3. 3

   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.

4. 4

   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!

5. 5

   Place the ramekins on a baking sheet and bake for 35 to 40 minutes.

6. 6

   Allow to cool for a small bit and enjoy!

No nutritional information available.

No additional tips available.