Native American food never tasted so good. The little know Aronia berry was special food used for health and wellness by the early Native American's. We encourage you to try our native berries.
Roasted Corn & Aronia berry Salad
- 2 cups fresh aronia berries
- 2 cups roasted corn
- 1 small handful of basil chiffonade
- 2 (tbs.) of olive oil
- 1 pinch of red pepper flakes
- add salt and pepper to taste
Directions: Roast the corn. Whether you choose to grill or broil start by soaking the corn in water in its husk for 10-15 minutes. Put it on the grill or under the broiler and cook for about 12 minutes, rotating the ears every few minutes. If broiling it, you'll do best by placing it parallel to both the heating elements and the rungs on the oven rack so it cooks evenly and is easy to turn. When finished, remove from heat and let it cool in the husk. When it is cooling, chop the basil into thin strips, and toss in a bowl with the aronia berries. Cut the corn from the cob and add to berries. Add oil, salt, pepper and red pepper flakes and toss to coat. Yields: 2-3 servings.