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.
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.
Basil, Corn + Blueberry Pico de Gallo
Ingredients
- 1 cup corn niblets
- 1 1/2 cups blueberries
- 4 tbsps of coarsely chopped basil
- optional - red onion
Directions
- Run frozen corn over cool water to defrost and pat dry
- Add to a bowl with blueberries and basil
- Cover and let sit overnight - you could eat it right away but overnight really gives the flavors a chance to mingle.
