Blueberry Relish

Blueberry Relish

Toss your blueberries into Blueberry-Corn Relish for a colorful accompaniment to poultry or pork. Not only does it look nice -- it's healthy, too -- blueberries contain compounds that may prevent urinary tract infections.

• 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. Remove husks, silks, and rinse 2 ears fresh corn on the cob or 1/2 of a 10-ounce pkg. frozen. Cut kernels from cob. (You should have 1 cup of kernels.)

2. In a medium saucepan, combine fresh or frozen kernela with the onion, vinegar, honey, serrano pepper, salt, and the ground cardamom.

3. Bring mixture to boiling; reduce heat. Cook, uncovered, over medium-low heat for 4 minutes or until corn is just tender.

4. Remove from heat; cool slightly. Stir in 1/2 cup jicama

5. Cover. Store in refrigerator up to 4 weeks. Just before serving, gently stir in 1 cup fresh blueberries. Serve with slotted spoon. Makes two cups.

Nutrition facts per 1/2 cu serving: 111 cal., 1 g total fat (0 g sat. fat), 0 mg. chol., 247 mg sodium, 28 g carbo., 2 g fiber, 2 g pro. Daily values: 1% vit. A, 21% vit. C, 1% calucium, 4% iron.