Earlier this month we went berry picking at Berry Patch Farm in Nevada. We came home with a little over 8 pounds of blueberries, among other things. After freezing a small handful and sharing a few jarfuls with friends, I’m happy to report we ate about 6.5 pounds of blueberries in just under two weeks. Thankfully neither one of us looks like Violet Beauregard…yet.
In addition to blueberry season, it’s peak Iowa sweet corn season! If you’re from Iowa or have had the pleasure of eating our sweet corn you know that it is hands down, the best summer treat. When I needed to throw something together for a little gathering I wondered if there were a way to make something with both blueberries and corn since that’s what happened to be in abundance in my refrigerator. After a little Googling, I encountered a recipe from a nutrition blog that looked yummy. A few modifications later and I had this: You can go to the OC Nutrition Blog for the original recipe or follow a modified version I used:
Kernels from 4 ears of corn
1 cup of blueberries
1/2 red onion, chopped
Zest and juice from one lime
1/4 cup of fresh basil leaves, sliced
Shave kernels off raw corn cobs. Place kernels in a skillet and cook over medium until done (about 3 minutes)
In a bowl, combine blueberries, red onion, basil leaves, and lime juice. Once corn is cooled add to bowl. Let sit for a couple of hours and then enjoy!
I ended up eating this like salsa and it was really, really good! That’s it, the short and sweet version of what I made.