Blueberry-Corn Salad
- Ready In:
- 2hrs 10mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 cup frozen whole kernel corn
- 1⁄4 cup chopped onion
- 1⁄4 cup white vinegar
- 2 tablespoons honey
- 1 serrano pepper, finely chopped
- 1⁄8 - 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cardamom
- 1⁄2 cup chopped jicama
- 1 cup fresh blueberries, rinsed and drained
directions
- In a medium saucepan, combine the corn kernels, onion, vinegar, honey and chopped pepper.
- Stir in salt and cardamom and bring mixture to a boil; reduce heat and cook, uncovered over medium heat for 4 minutes or until corn is tender.
- Remove from heat; cool slightly, stir in jicama.
- Cover and chill at least 2 hours before serving, gently stir in rinsed blueberries and enjoy.
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
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