A Year-Round Guide to Franklin and Nantahala

Yield: 4-6 servings. 3 tablespoons apple cider vinegar 2 teaspoons fresh lime juice 2 teaspoons sugar 1 teaspoon salt 3 tablespoons canola oil 3 cups fresh blueberries 2 cups fresh

Madison County Championship Rodeo

Yield: 4-6 servings. 3 tablespoons apple cider vinegar 2 teaspoons fresh lime juice 2 teaspoons sugar 1 teaspoon salt 3 tablespoons canola oil 3 cups fresh blueberries 2 cups fresh

Rosemary and Goat Cheese Strata

Yield: 4-6 servings. 3 tablespoons apple cider vinegar 2 teaspoons fresh lime juice 2 teaspoons sugar 1 teaspoon salt 3 tablespoons canola oil 3 cups fresh blueberries 2 cups fresh

Yield: 4-6 servings.

3 tablespoons apple cider vinegar
2 teaspoons fresh lime juice
2 teaspoons sugar
1 teaspoon salt
3 tablespoons canola oil
3 cups fresh blueberries
2 cups fresh corn, cooked and cut off the cob (5 ears)
1 small jalapeño pepper, seeded and finely chopped (or 1 teaspoon)
2 tablespoons fresh cilantro, chopped
1 tablespoon red onion, finely chopped

In a mixing bowl, combine vinegar, lime juice, sugar, and salt. Whisk until sugar is dissolved. Slowly add canola oil and continue to whisk until dressing thickens. Set aside.

In a separate mixing bowl, add blueberries, corn, jalapeño, cilantro, and onion, and toss to combine. Pour dressing over salsa. Cover and chill for at least 1 hour.

Enjoy as a side dish or with tortilla chips.

This story was published on Jun 29, 2016

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.