Tom Douglas Blueberry Corn Relish
From julesong 16 years ago
- 2 minutes to make
- Serves 12
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.
Ingredients
- 3 cups fresh corn kernels (straight off the cob) shopping list
- boiling salted water shopping list
- 1 1/4 cup blueberries shopping list
- 4 teaspoons champagne vinegar shopping list
- 2 teaspoons freshly squeezed lemon juice shopping list
- 6 tablespoons extra virgin olive oil shopping list
- kosher salt shopping list
- freshly ground black pepper shopping list
- 1 cup basil leaves shopping list
How to make it
- 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. :)
People Who Like This Dish 6
- greekgirrrl Long Island, NY
- texalp Dallas, TX
- kikiman Karachi, PK
- shirleyoma Cove, OR
- dancegypsy67 Nipomo, CA
- clbacon Birmingham, AL
- julesong Seattle, WA
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The Rating
Reviewed by 2 people-
WOW, this is fantastic! Wonderful combo! Thanks for the post!
shirleyoma
in Cove loved it
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