Blueberry-Corn Relish

Seasoned with honey, cardamom, and a bit of hot pepper, this flavorful berry and vegetable relish complements pork or chicken.

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  • Makes: 4 servings
  • Serving Size: 1/2 cup
  • Makes: 2 cups
  • Prep: 20 mins

Blueberry-Corn Relish

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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.
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Nutrition Facts (Blueberry-Corn Relish)

  • Per serving:
  • 111 kcal ,
  • 1 g fat
  • (0 g sat. fat ,
  • 0 mg chol. ,
  • 247 mg sodium ,
  • 28 g carb. ,
  • 2 g fiber ,
  • 2 g pro.
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