Tom Douglas'S Blueberry Corn Relish - cooking recipe

Ingredients

3 cups fresh corn kernels (right off the cob)
1 cup blueberries
4 teaspoons champagne vinegar or 4 teaspoons other mild vinegar
2 teaspoons fresh lemon juice
6 tablespoons extra virgin olive oil
kosher salt
fresh ground black pepper
1 bunch basil leaves

Preparation

Blanch the corn in boiling salted water for 2 minutes and then plunge into ice water bath.
Drain and put in a bowl.
Add blueberries, vinegar, olive oil, and mix gently.
Season to taste.
Just before serving cut the basil in a chiffonade (thin strips) and stir.