Jason Wilson - Blueberry Corn Mojo

Placed two ears of corn on the cob Miller's Guild's custom wood fired grill for a smokey flavor
• remove corn from the cob
• add equal parts of fresh Washington blueberries
• extra virgin olive oil
• sherry vinegar for acidity
• three peppercorn mix
• sea salt
• chopped textured onion
• finely chopped cilantro for traditional mojo flavor

Tom Douglas' Blueberry Crisp Recipe

Prepare streusel mixture and refrigerate prior to cooking berry mixture

Fresh blueberries
2/3 c. whole wheat flour (scant)
2/3 c. brown sugar
2/3 c. oatmeal
1 heaping T. wheat germ
Dash salt
Dash cinnamon
6 T. butter
4 cup fresh blueberries
3 T. sugar
2 T. flour
1/2 t. lemon zest
1 t. fresh lemon juice

Preheat oven to 350°F. Combine flour, brown sugar, oats, wheat germ, salt and cinnamon in medium bowl; whisk to blend. Cut in butter with pastry blender or fingers and blend to form crumbly mixture.
Toss blueberries with sugar, flour, lemon zest and lemon juice.
Place in 8 x 8 inch glass dish. Top with crumb topping. Bake about 40 minutes or until filling is bubbling and topping is lightly browned.
Serve warm or at room temperature with vanilla ice cream or fresh whip cream.

Tom Douglas' Corn and Blueberry Relish

Makes about 4 servings as a garnish for meat, fish, or poultry

If you’re in the mood, instead of blanching, you could cook the corn on the cob on the grill first and then cut the kernels from the cob.
Instead of using mache (sometimes called corn salad or lamb’s lettuce), you could use baby spinach or baby arugula leaves or even sweet tender young pea vines.
You could also try using other herbs, such as thinly sliced basil leaves.

For the vinaigrette:
2 teaspoons Champagne vinegar (or other mild vinegar)
1 teaspoon fresh lemon juice
2 teaspoons minced shallots
2 tablespoons extra virgin olive oil kosher salt and freshly ground black pepper

For the relish:
1 cup corn kernels, cut from the cob
5 cups loosely packed mache leaves, trimmed, washed, and dried
1 cup fresh blueberries, picked over for stems 3 tablespoons mint leaves, torn into pieces
1 tablespoon thinly sliced chives

To make the vinaigrette, in a small bowl, combine the vinegar, lemon juice, and shallots. Slowly whisk in the oil.
Season to taste with salt and pepper.

Bring a small pot of salted water to a boil and set up a bowl of ice water.
Add the corn to the pot and cook for 2 minutes. Strain the corn and immediately plunge it into the bowl of ice water.
Drain the corn and set aside. In a medium bowl, toss the corn, arugula, blueberries, herbs, and vinaigrette.
Serve immediately, as an accompaniment to fish, poultry, or meat.

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