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Blueberry-Corn Relish
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
-
1/4
cup vinegar
-
2
tablespoons honey
-
2
teaspoons seeded and finely chopped serrano pepper
-
1/4
teaspoon salt
-
1/4
teaspoon ground cardamom
-
1/2
cup chopped jicama
-
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.
Nutrition Facts
(Blueberry-Corn Relish)
- Servings Per Recipe 4,
- Calories 111,
- Protein (gm) 2,
- Carbohydrate (gm) 28,
- Fat, total (gm) 1,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 10,
- Vitamin C (mg) 12,
- Sodium (mg) 247,
- Calcium (DV %) 10,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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