Recipe

Tom Douglas Blueberry Corn Relish Recipe

	Julesong / All my dishes 2 years, 1 month ago Delicious with grilled chicken or fish! Tom Douglas owns and runs some of Seattle’s most exciting restaurants: Dahlia Lounge, Etta’s, Palace Kitchen, Lola, Serious Pie, Dahlia Bakery, and the Palace Ballroom. Prep:10m Cook:2m Servings:12	Julesong
	blueberry corn relish seattle pacificnorthwest

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Ingredients

3 cups fresh corn kernels (straight off the cob)

boiling salted water

1 1/4 cup blueberries

4 teaspoons champagne vinegar

2 teaspoons freshly squeezed lemon juice

6 tablespoons extra virgin olive oil

kosher salt

freshly ground black pepper

1 cup basil leaves

Directions

Blanch the corn in boiling salted water for 2 minutes and then plunge into ice water bath.

Drain well and put in a bowl.

Add blueberries, vinegar, olive oil, and mix gently.

Season to taste with salt and freshly ground black pepper.

Just before serving cut the basil in a chiffonade (thin strips) and stir into the relish.

Note: I add a few drops of balsamic, too, but that's because I'm a balsamic fanatic. :)

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Comments

dancegypsy67 2 years, 1 month ago said:
Ooooo, you are speaking to my adventurous spirit! I've missed sweet corn season but have blueberries in the freezer. I think I can make this work before next year. :)

shirleyoma 2 years, 1 month ago said:
WOW, this is fantastic! Wonderful combo! Thanks for the post!