Grace's Corn & Blueberry Relish

[Pontormo]

Grace's Corn & Blueberry Relish

A doctor who runs a medical clinic in Seattle prepared this relish for a large, weekend-long summertime fest on the other coast. The serious cooks and eaters in attendance adored it as I hope you will, too. Great with grilled meats and picnic fare.

• 4 ears of corn
  
• 1-1/2 c blueberries
  
• 6 T Extra-virgin olive oil
  
• 2 T champagne vinegar
  
• Salt & pepper to taste
  
• 1 bunch basil
  

1. Start boiling a large pot of water. Once that is on the stove, shuck corn and slice kernels off the cobs, a process best done inside a wide bowl.

2. Pluck basil leaves, discard stems and wash them thoroughly. Set them on either a paper towel or dish cloth to dry.

3. Wash blueberries and place them on separate towel to dry.

4. If corn is very fresh, boil it in highly salted water for no more than a minute, two if you must. Using a colander, drain corn, and either shock it in a bowl of chilled water with ice cubes or shrug and simply rinse under cold water. And yes, let them dry off a bit on another towel.

5. Combine berries and corn. Whisk oil and vinegar and season to taste. Pour over the blue and yellow mixture.

6. Cut basil leaves into a chiffonade. Toss with relish. Taste again. Grace had originally recommended 2 tablespoons vinegar and we discovered that the flavor of the relish brightened considerably after adding more vinegar.

Keywords: Side, Easy, Salad, Vegetables, Vegan, Fruit, Vegetarian, American

( RG1744 )