Roasted Corn and Blueberry Relish

• 2 ears corn, unshucked
• 1 large jalapeno pepper, chopped finely
• ½ medium red pepper, diced
• ½ medium red onion, finely chopped
• 5 T (75 ml) lime juice
• 2½ T (37 ml) olive oil
• 2 cloves garlic
• ¼ cup(60 ml) cilantro, chopped
• 1 cup (250 ml) blueberries, fresh/frozen
• salt and pepper to taste

Soak unshucked corn in a large bowl of water for at least one hour. Heat barbeque. Roast corn until husks are charred, turning frequently, about 10 minutes. Shuck and cut from cob. Combine all ingredients in a large bowl. Season to taste with salt and pepper. Serve with barbequed fish or meat.