dip your favorite chips into this delicious salsa!
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: dip
Cuisine: American
Keyword: dips, salsa
Servings: 2cups
Calories: 222kcal
Ingredients
2ears of cornshucked
3cupsblueberriesdivided
1/2cupdiced red onion
1jalapeñoseeded and minced
juice and zest of one lime
2tablespoonschopped cilantro
Instructions
Preheat the grill.
Place the corn directly on the grill grates and cook until charred on all sides, turning frequently to prevent burning. Transfer to the corn to a cutting board and cut the kernels off the cob using a sharp knife. Place the kernels in a bowl and set aside.
Place 1 1/2 cups blueberries in a food processor and pulse until roughly chopped. Transfer the blueberries to the bowl with the corn. Add the remaining blueberries, onion, jalapeño, lime juice, lime zest and cilantro to the bowl. Toss to combine. Season with salt and pepper to taste.
Can be made up to 48 hours in advance and stored in an airtight container refrigerated.