Creamy avocado coats the ingredients in this flavorful blueberry salad eliminating the need for a separate dressing. Make sure your avocado is ripe so it will break down as the salad is tossed together.
Preheat oven to 400°F. In a medium bowl toss corn with olive oil. Spread corn out onto in a single layer on a rimmed baking sheet lined with parchment paper. Roast about 25 minutes. Mix corn with wooden spoon and spread corn out again to a single layer. Continue roasting until corn for another 5 to 10 minutes or until about half the kernels are a deep brown color. Let cool slightly.
Meanwhile in a large bowl, toss romaine, blueberries, jicama, avocado, cilantro, lime juice and salt until evenly blended. Add corn and toss to coat. Serve immediately.