Corn and Blueberry Relish
There is a moment in the year when corn and blueberries are both in season and abundant. They are a classic pairing and chefs, pastry chefs, and even mixologists tend to incorporate some variation of the combination in their menus.
This is a pretty simple recipe adapted from Twin Berry Farms. I brushed my corn with butter and sprinkled on cayenne pepper after charring it, to add a dimension flavor. They added red pepper to their recipe, which I thought was pretty harsh. I also reduce the olive oil significantly.
5 ears corn, brushed with olive oil
1 small red onion, sliced into 1/4-inch rings
1 tbls butter to brush corn
1/2 tsp or so cayenne pepper
1 pint blueberries
2 tbls olive oil
juice of one lime
Heat grill to medium.
Brush corn and onion rings with olive oil. Grill over direct heat, turning until corn is cooked and slightly charred, and onion rings are softened and marked by grill, about 8-10 minutes. Remove from grill.Shave corn kernels from cobs with a sharp knife, breaking up any clumps that stick together.
Dice onion rings and mix with corn in a bowl.
Add blueberries, lime juice and olive oil to bowl.
Combine everything and season lightly with salt and pepper.
Let sit in fridge for at least one hour.
Just before serving, finely chop basil leaves and toss with corn relish.
This relish is really good with salmon or ruby trout.
I have also used it as the foundation of a vinagrette, pumping up the oil adding honey vinegar and then served it with cold roasted chicken.