Blueberry-Corn Relish Printer-friendly
Prep: 12 minutes
Cook: 4 minutes
Makes: 2 cups
2 ears fresh corn on the cob or 1/2 of a I 0-oz. pkg. frozen whole kernel corn (1 cup)
1/4 cup chopped onion
1/4 cup vinegar
2 tsp. seeded and finely chopped Serrano pepper
1/4 tsp. salt
1/4 tsp. ground cardamom
1/2 cup chopped jicama
1 cup fresh blueberries
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. Store in refrigerator up to 4 weeks.
4. Just before serving, gently stir in blueberries. Serve with slotted spoon. -
Nutrition facts per 1/2-cup 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% calcium, 4% iron.