So you’ve probably heard of tomatoes and basil or olive oil and vinegar as winning food combinations. But blueberries and corn?
Yes, a fruit and a vegetable, together, in the form of a sundae. It might sound a bit strange, but surprisingly, it works!
Granted, this sundae uses Greek yogurt instead of ice cream. And maple syrup instead of a sugar syrup. I admit, I have a sort of compulsion for creating desserts with natural sweeteners – I just can’t help myself! But I’ll go out on a limb and say that you won’t miss the sugar if you use a quality maple syrup – this stuff is seriously delicious (and potentially addicting)! Combined with a bit of sea salt, the slight smokiness of the syrup was a perfect compliment to the sweet berries and corn.
And if you are morally opposed to desserts without sugar, I’d venture to guess that this would also taste quite delicious over some quality vanilla ice cream!Print
- 1/2 pint blueberries
- 1 cob fresh sweet corn
- 1/4 cup pecans
- 2 tablespoons maple syrup
- 2 cups full-fat Greek yogurt (or ice cream)
- Sea salt
- Wash the blueberries. Cut the corn from the cob. Chop the pecans.
- In each bowl, place a scoop of Greek yogurt. Top with blueberries, corn, and pecans. Drizzle with maple syrup. Top with a few crystals of sea salt.
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.