Blueberry Corn Salsa Recipe
Simple to make and ready in minutes, blueberry corn salsa is perfect for your next barbecue or summer cookout. Fresh, healthy and addicting!
Servings: 12
Cost: $5
Equipment
- grill
- serving bowl
Ingredients
- 2 ears of corn shucked
- 3 cups blueberries divided
- 1/2 cup diced red onion
- 1 jalapeño seeded and minced
- juice and zest of one lime
- 2 tablespoons chopped 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. Serve.
Notes
Can be made up to 48 hours in advance and stored in an airtight container refrigerated.
Nutrition
Serving: 0g | Calories: 222kcal | Carbohydrates: 53g | Protein: 5g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 17mg | Potassium: 472mg | Fiber: 8g | Sugar: 29g | Vitamin A: 390IU | Vitamin C: 38.9mg | Calcium: 23mg | Iron: 1.1mg