Fresh Sweet Corn & Blueberry Salsa/Salad
This flavorful corn salsa recipe combines fresh sweet corn with blueberries, mint, lime juice and pistachios to produce a knock-your-socks-off appetizer that, when added to fresh greens like arugula, makes a wonderful salad as well.Print Pin Add to Collection Go to Collections
Servings: 8 servings
- 4 ears Fresh sweet corn kernels removed (2 cups)
- 1 cup Blueberries
- 1 tbsp Fresh mint chopped
- 2 tbsp Fresh lime juice
- 1/4 cup Light olive oil
- 1 tbsp Honey
- 1 small Poblano pepper roasted, skin removed, seeded & chopped (1/2 cup)
- 1/4 cup Roasted pistachios
- Kosher salt & black pepper to taste
- 1 bag Corn tortilla chips like Food Should Taste Good
- 3 cups Arugula washed, optional
- Roast the poblano pepper. On a gas stove or grill, place the pepper over direct flame until the skin is blackened and begins to pop and crackle (approx. 5 minutes). Flip the pepper over and repeat on the opposite side.
- Remove the pepper from the heat source and place in a sealed container (zip-top bag, container with cover, etc.). Let sit for 10 minutes. The steam will help release the skin.
- Pinch the skin with your fingers and peel off. Then cut the pepper in half, remove the seeds, and finely chop.
- Cook your ears of sweet corn in your preferred method, either by grilling, boiling, or steaming. Allow to cool, and cut the kernels from the cob.
- Combine first 8 ingredients in a medium size bowl.
- Season to taste with salt and pepper.
- Serve with tortilla chips or add to fresh greens and serve as a salad.
- Serve this salsa with your favorite tortilla chip. For this shoot, we used an incredibly full-flavored organic blue corn tortilla chip made by Food Should Taste Good.
- If you'd like to serve the salsa with your entree instead of as an appetizer, toss the completed salsa with washed arugula for a spectacular summer salad.
- You can use leftover corn-on-the-cob from yesterday's cookout in this recipe. Either cut the kernels from the cob before storing them in the refrigerator, or give the cobs a quick 1-2 minute boil to loosen up the kernels again.
- If you're in a crunch for time or don't have access to fresh produce, you could also use frozen corn for this recipe, but the fresh corn is worth it if you can find it.
- For a light entree, serve salsa with grilled chicken or salmon.
Calories: 335kcal | Carbohydrates: 41.2g | Protein: 5.8g | Fat: 18.3g | Saturated Fat: 2.4g | Sodium: 173.8mg | Potassium: 311.7mg | Fiber: 4.2g | Sugar: 8.1g | Vitamin A: 363.7IU | Vitamin C: 19.4mg | Calcium: 86.8mg | Iron: 1.6mg