Corn and blueberries you ask? Yes.
Before you think I'm nutty, close this page and discount any culinary credibility you may have given me...WAIT. This dish rules my summer side dish world.
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To prove to you that this dish is legit, I first saw the combination of corn and blueberries as an accompaniment to Eleven Madison Park's famous lavender glazed duck. It was love at first bite.
A little bit of this dish goes a long way- I probably wouldn't want to eat more than one serving at a time but that one serving is very satisfying.
So, surprise your family and friends with this! It won't be what they're expecting, but in a good way. Really.
INGREDIENTS: (makes 1½ cups)
- 2 large ears of corn (1½ cups after cutting)
- 2 tbsp. olive oil
- 1 tbsp. minced garlic
- 2 tbsp. minced shallot
- ½ teaspoon kosher salt
- ½ teaspoon lemon juice
- ¾ cup blueberries
- 1 teaspoon minced chives
- chive blossoms to garnish (optional)
- cracked black pepper, to taste
-Cut the corn kernels off of the cob.tip1
-In a large rondeau or sauté pan set over medium heat, add the olive oil.
-When olive oil is warm, add the garlic and shallots.
-Mix around the garlic and shallots to evenly cook; sweat until translucent, about 2 minutes.tip2
-Turn heat to low and mix in the corn kernels and salt. Cook another 3 minutes, mixing every minute or so; add the lemon juice.tip3
-Shut off heat and let rest several minutes before adding the blueberries.tip4
-Finish by mixing in the chives and some cracked black pepper; garnish with chive blossoms.tip5
-Serve warm (or cold)!
1. A serrated knife works well. Don’t cut too close to the core (you don’t want to see any orange).
2. Sweat the garlic and shallots until translucent, you don’t want any color.
3. Mix the corn so that it cooks evenly.
4. Be gentle when mixing in the blueberries, you don’t want them to break open.
5. Chive blossoms are in season for only a short period of time. If you can find them, they make a beautiful, aromatic garnish.