blueberries
corn
shallot or red onion
olive oil
fresh basil
balsamic vinegar
salt and pepper
portobello mushrooms
Blanch 2 ears of corn (or put them on a plate in the microwave covered with a wet paper towel for 3 minutes). Cut the corn off of the cob. Mix in an equal amount of blueberries, one diced shallot, 6 chopped basil leaves and one tablespoon each of the oil and vinegar. Add salt and pepper to taste. This is best if you let it marinate in the refrigerator for a while but you can use it right away if you're in a hurry. You can serve this over a variety of things but my favorite is to grill portobello mushrooms with the stems removed and then spoon the salsa into the mushroom caps.
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