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Corn & Blueberry Relish

Source of Recipe


Tom Douglas






List of Ingredients



• 5 ears corn, husked
  
• 1 small Walla Walla sweet onion or other sweet onion, sliced into 1/4-inch thick rings
  
• Olive oil for brushing
  
• 1 pint blueberries, picked over, rinsed and drained
  
• 1/2 red bell pepper, finely diced (about 1/3 cup)
  
• 5 Tbsp fresh lime juice
  
• 1/4 cup olive oil
  
• Salt and freshly ground black pepper to taste
  
• Small bunch fresh basil leaves (about 1/3 cup, julienned)
  






Instructions



1. Fire up the grill. Brush corn and onion rings lightly with olive oil and grill over direct heat, turning, until corn is cooked and slightly charred here and there, and onion rings are softened and marked by the grill, about 8 to 10 minutes. Remove corn and onions from the grill.
   
   
2. Shave corn kernels from cobs with a sharp knife, breaking up clumps of corn that stick together. Dice the grilled onion rings and combine with the corn kernels in a bowl. Add the red bell pepper, blueberries, lime juice and olive oil to the bowl. Combine everything and season with salt and pepper to taste.
   
   
3. Just before serving, cut basil leaves into fine shreds and toss with corn relish.
   
   Serve with grilled salmon.
   
   Makes 6 servings.