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
Ingredients
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1 tablespoon
Extra Virgin Olive Oil
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2 tablespoons
Blueberry White Balsamic Vinegar
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3
ears of corn roasted and slightly charred
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1
small tomato, seeded and diced
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2
medium jalapeno, finely chopped
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2 tablespoons
red onion
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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)
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1
clove garlic, finely chopped
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Pinch
red pepper flakes
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1 teaspoon
lemon zest
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1 cup
washed blueberries
Directions
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Preheat grill to medium heat
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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.
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When corn has cooled enough to handle cut kernels off the cob and set aside.
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Seed and dice tomato, set aside
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Chop, jalapeno, garlic, red onion and parsley very fine and set aside.
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Place olive oil and vinegar in a small jar and shake vigorously to mix.
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Lightly stir corn, tomato, jalapeno, red onion and garlic together.
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Stir in vinegrette.
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Gently toss in blueberries, red pepper flakes and lemon zest.
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Salt to taste.
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Chill 3 or 4 hours to allow flavors to come together.
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