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Summer Cookin' Basil, Corn + Blueberry Pico de Gallo

Basil, Corn + Blueberry Pico de gallo #recipe

My favorite summer fruit is blueberries. I love everything about them from the smell to the taste.

It's such a lovely fruit to use in desserts, smoothies and just to eat out of a bowl. Last week, blueberries were on sale so I snatched up several pints to take advantage of the deal.

I washed them right away in a vinegar and water bath, split the batch up - some to eat, some for later, and the rest to freeze. I love to eat frozen blueberries in the summer!

I'm also trying my hand at container gardening this summer. Tomatoes, banana peppers, and a handful of herbs are growing nicely in milk cartons on my front porch. Basil is one of the herbs I have plenty of and happen to really like the taste of it with blueberries. I started searching Yummly and Pinterest for ideas.

A photo posted by Mary Johnson (@mryjhnsn) on

Many of the recipes featured involved cooking the ingredients. Other recipes had way too many ingredients while the other ones I found just didn't sound right for what I wanted which was something to serve with broiled pork. What I came up with is so easy, but tastes so good.

Next time, I'm going to make it with grilled pork and the corn.

Fresh summer blueberries with corn and basil #recipe - perfect over grilled or broiled pork chops @mryjhnsn

Basil, Corn + Blueberry Pico de Gallo


  • 1 cup corn niblets 
  • 1 1/2 cups blueberries
  • 4 tbsps of coarsely chopped basil 
  • optional - red onion


  1. Run frozen corn over cool water to defrost and pat dry
  2. Add to a bowl with blueberries and basil
  3. Cover and let sit overnight - you could eat it right away but overnight really gives the flavors a chance to mingle. 

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