Slightly Charred Spicey Corn with Bluberry Relish

Pam Stewart


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 called, 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.

★★★★★ 1 vote
4 to 6
30 Min
15 Min


1 Tbsp
olive oil, extra virgin
2 Tbsp
blueberry white balsamic vinegar
ears of corn, roasted
small tomato, seeded and diced
medium jalpeleno peppers, finely chopped
clove garlic, minced
1 Tbsp
red onion, finely chopped
1/4 c
flat leaf parsley, chopped ( you could use cilantro, we don't care for it so i always use the parsley in it's place)
1 c
washed blueberries
1 tsp
lemon zest
salt to taste


1Preheat grill to medium
2Brush 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 set aside to cool
3While corn is cooling, seed and chop tomato; chop Jalepeno, red onion, garlic and parsely. Set aside
4Place extra virgin olive oil and vinegar in a small jar and shake vigrously to blend. Set aside
5When corn is cool enough to handle cut kernels from the cob.
6Lightly stir corn, tomato, jalapeno, onion, garlic and parsley together.
7Stir in vinaigrette.
8Gently toss in blueberries and lemon zest.
9Add salt to your taste
10Chill 3 or 4 hours to let flavors blend.
11Can be served cold or bring to room temperature for serving.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #FARM, #FRESH, #Summer