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Author Notes: While taking a little backroads trip through southwest Michigan the past few days we saw blueberries and sweetcorn at every turn. Then while in South Haven we went to a little shop call The Olive Cart. While there I tasted Blueberry White Balsamic Vinegar. From the blueberry fields, the corn fields and the vinegar came my inspiration for this relish. It could easily be served as a side dish as well as a relish, I served it over grilled whitefish.My husband said " I think you just put Michigan on a plate."
It would accompany grilled pork or chicken beautifully —GiGi26
Makes about 3 1/2 cups
- 1 tablespoon Extra Virgin Olive Oil
- 2 tablespoons Blueberry White Balsamic Vinegar
- 3 ears of corn roasted and slightly charred
- 1 small tomato, seeded and diced
- 2 medium jalapeno, finely chopped
- 2 tablespoons red onion
- 1/4 cup finely chopped flat leaf parsley (you may want to use cilantro here; we don't care for it so I use the parsley)
- 1 clove garlic, finely chopped
- pinches red pepper flakes
- 1 teaspoon lemon zest
- 1 cup washed blueberries
- Preheat grill to medium heat
- Brushed husked and cleaned ears of corn with olive oil . Place on grill, turning every 3 to 4 minutes. Let a few kernels on each side become slightly charred. Remove from grill and let cool.
- When corn has cooled enough to handle cut kernels off the cob and set aside.
- Seed and dice tomato, set aside
- Chop, jalapeno, garlic, red onion and parsley very fine and set aside.
- Place olive oil and vinegar in a small jar and shake vigorously to mix.
- Lightly stir corn, tomato, jalapeno, red onion and garlic together.
- Stir in vinegrette.
- Gently toss in blueberries, red pepper flakes and lemon zest.
- Salt to taste.
- Chill 3 or 4 hours to allow flavors to come together.
- This recipe was entered in the contest for Your Best Recipe with Corn
- This recipe was entered in the contest for Your Best Corn off the Cob