slightly charred spicey corn with bluberry relish

Name: Slightly Charred Spicey Corn with Bluberry Relish
Prep time: 30 min
Cook time: 15 min
Yield: 4
Ingredients: 1 tablespoon(s) olive oil, extra virgin; 2 tablespoon(s) blueberry white balsamic vinegar; 3 - ears of corn, roasted; 1 - small tomato, seeded and diced; 2 - medium jalpeleno peppers, finely chopped; 1 - clove garlic, minced; 1 tablespoon(s) red onion, finely chopped; 1/4 cup(s) 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 cup(s) washed blueberries; 1 teaspoon(s) lemon zest; - salt to taste

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Pam Stewart

Grand Rapids, MI

Updated on Aug 3, 2011

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.

Rate

prep time 30 Min

cook time 15 Min

method ---

yield 4 to 6

Ingredients

1 tablespoon olive oil, extra virgin
2 tablespoons blueberry white balsamic vinegar
3 - ears of corn, roasted
1 - small tomato, seeded and diced
2 - medium jalpeleno peppers, finely chopped
1 - clove garlic, minced
1 tablespoon red onion, finely chopped
1/4 cup 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 cup washed blueberries
1 teaspoon lemon zest
- salt to taste

How To Make slightly charred spicey corn with bluberry relish

Step 1

Preheat grill to medium

Step 2

Brush 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
Step 3

While corn is cooling, seed and chop tomato; chop Jalepeno, red onion, garlic and parsely. Set aside
Step 4

Place extra virgin olive oil and vinegar in a small jar and shake vigrously to blend. Set aside
Step 5

When corn is cool enough to handle cut kernels from the cob.
Step 6

Lightly stir corn, tomato, jalapeno, onion, garlic and parsley together.
Step 7

Stir in vinaigrette.
Step 8

Gently toss in blueberries and lemon zest.
Step 9

Add salt to your taste
Step 10

Chill 3 or 4 hours to let flavors blend.
Step 11

Can be served cold or bring to room temperature for serving.
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