Blackberry-Corn Salsa

Adapted from Farm2Fork Fresh CSA newsletter

2 Tbsp lemon juice
1 Tbsp Aunt Mary's Italian White Wine Vinegar
3 Tbsp red onion or shallot, very thinly sliced
1 tsp fresh thyme, chopped
5 Tbsp Vera Jane's Extra-Virgin Olive Oil
Salt and freshly ground black pepper
2 cups blackberries
3 ears corn, shucked and shaved off cob

Whisk together lemon juice, vinegar, red onion, and thyme; let sit for 5 minutes to allow onion to soften. Whisk in oil and add salt and pepper to taste. Carefully chop blackberries in half, but don't crush them into pulp. Pour dressing over corn, then add blackberries, and carefully stir to mix. Adjust seasoning if necessary and then spoon over whatever protein you like!

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