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Corn & Blueberry salsa/relish


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Corn & Blueberry salsa/relish

nickblesch | | Jul 11, 2010 10:33 PM

Hello all,

Just under 2 years ago my wife and I were on our honeymoon and while at Clyde Common in Portland OR we had a delicious dessert involving sweet corn ice cream and blueberry sauce. The dessert became an instant tradition, and I'll be making the summer's first batch this week. Indiana may not be a culinary mecca, but man-oh-man do we know how to grow ourselves some corn! :D

Anyway, I am convinced that there must be more ways to use this flavor combo, and I've been experimenting with a blueberry & corn salsa/relish that would be good with pork chops. I'm having trouble getting what I want, though, and I thought I'd ask for any input others might have.

So far, the best I've come up with is a mixture of raw corn (good sweet corn is tasty even when raw), blueberries, a bit of red onion, a bit of jalapeno, mint, lime, salt, and pepper.

The biggest problem is that it's hard to eat properly - the blueberries are too big to fit on the fork with a bite of pork chop, and the whole mixture just doesn't gel together. It's not like a salsa (even pico de gallo) where you get the flavors all mixed together. It's more like a pile of corn with the occasional blueberry.

So: raw may not be the way to go, then. Blueberries can't really be cut in half, so it's whole or not, and I think if everything cooked down a bit it would give the flavors a chance to meld.

But if I'm cooking the ingredients into more of a sauce, I feel more inclined to skip the red onion/jalapeno/mint/lime and head more towards some thyme and...? I like thyme with berries, but I'm open to other herbs. I feel like some wine could be worked in there, but I'm only now discovering the joys of cooking with vino, and I'd be afraid that a white wine would be overpowered while a red wine would itself overpower the sauce.

Anyway: that's my late-night rambling about some ideas I've got.

Anyone else made something similar or have suggestions?


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