Blueberry-Corn Salad
This pretty vegetable side dish is one to bring to a cookout. It gets people talking!
Prep Time:
15 mins
Total Time:
2 hrs 15 mins
Servings:
4 servings
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
-
2 tablespoons honey
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1 serrano pepper, finely chopped
-
1/4 teaspoon salt
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1/4 teaspoon ground cardamom
-
1/2 cup chopped jicama
-
1 cup fresh blueberries
Directions
1.
Combine fresh or frozen corn kernels, onion, vinegar, honey, serrano pepper, salt, and cardamom in a medium saucepan. Bring mixture to boiling; reduce heat. Cook, uncovered, over medium-low heat for 4 minutes or until corn is just tender. Remove from heat; cool slightly. Stir in jicama. Cover and refrigerate at least 2 hours or up to 4 days. Just before serving, gently stir in blueberries. Makes 4 servings.
Note
If using fresh ears of corn, remove husks and silks; rinse corn. Cut kernels from cob. (You should have 1 cup of kernels.)
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