We got back to the states late Tuesday. Wednesday will be spent trying to get geared-up and quit moving on “Panama time”. Don has promised to get the pictures uploaded, so I can share them with you. And luckily, Angela has another great recipe for you today. As I discovered, there’s a reason you don’t see Panamanian restaurants in the U.S. They have no real definitive cuisine. If I mention Italian food, some image pops into your head, same when I mention Mexican food. But when I think Panamanian food, my brain scrambles to come up with an image. Apparently, when you ask a Panamanian about their food, they have the same response, because there’s always a long pause, followed by “uh”. Regardless, I’ll be giving you some interpretive recipes soon!
Author: Angela
Ingredients
- 3 cups fresh corn kernels (about 6 ears)
- 1/4 cup water
- 1 medium red onion, finely chopped
- 1 1/2 cups fresh blueberries
- 1/4 cup lime juice
- 1/4 cup extra virgin olive oil
- 1/2 cup thinly sliced fresh basil leaves
- Salt and pepper to taste
Instructions
- Steam the corn with the water in a large saucepan over medium heat, covered, until bright yellow, about 4 minutes.
- Remove lid and continue to cook the corn, stirring frequently, until the water evaporates, about 3 minutes longer.
- Transfer corn to a large bowl and let cool slightly. Mix in red onion, blueberries, lime juice, and olive oil. Salt and pepper to taste.
- Cover bowl and refrigerate until chilled, about 2 hours. When ready to serve, mix in basil.