Blueberry-Corn Relish
Seasoned with honey, cardamom, and a bit of hot pepper, this flavorful berry and vegetable relish complements pork or chicken.
Prep Time:
20 mins
Total Time:
20 mins
Servings:
Makes 2 cups
Ingredients
-
2 ears fresh corn on the cob or 1/2 of a 10-ounce package frozen whole kernel corn (1 cup)
-
1/4 cup chopped onion
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1/4 cup vinegar
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2 tablespoons honey
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2 teaspoons seeded and finely chopped serrano pepper
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1/4 teaspoon salt
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1/4 teaspoon ground cardamom
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1/2 cup chopped jicama
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1 cup fresh blueberries
Directions
1.
If using fresh ears of corn, remove husks and silks; rinse corn. Cut kernels from cob. (You should have 1 cup of kernels.)
2.
In a medium saucepan combine fresh or frozen corn kernels, onion, vinegar, honey, chopped serrano pepper, salt, and cardamom. Bring mixture to boiling; reduce heat. Cook, uncovered, over medium-low heat for 4 minutes or until corn is just tender.
3.
Remove from heat; cool slightly. Stir in jicama. Cover. Chill at least 4 hours before serving. (Store in refrigerator up to 4 weeks.)
4.
Just before serving, gently stir in blueberries. Serve with slotted spoon. Makes 2 cups (four, 1/2-cup servings).
Nutrition information
Calories 111, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 247 mg, Carbohydrate 28 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin A 1%, Vitamin C 21%, Calcium 1%, Iron 4%.
Percent Daily Values are based on a 2,000 calorie diet
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