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slightly charred spicey corn with bluberry relish

(1 rating)
gigi2six avatar
Recipe by
Pam Stewart
@gigi2six
Grand Rapids, MI

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 rating)
yield 4 to 6
prep time 30 Min
cook time 15 Min

Ingredients For slightly charred spicey corn with bluberry relish

  • 1 Tbsp
    olive oil, extra virgin
  • 2 Tbsp
    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 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

How To Make slightly charred spicey corn with bluberry relish

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