Description
Blueberry Corn Salsa is a refreshing and vibrant twist on traditional salsa, combining juicy blueberries with sweet corn, crisp bell pepper, and a hint of jalapeño heat. Enhanced with lime juice, fresh cilantro, and a drizzle of olive oil, this salsa offers a perfect balance of sweetness, tang, and spice. It’s ideal as a light appetizer, a colorful side dish, or a zesty topping for grilled meats and tacos, perfect for summer gatherings and healthy snacking.
Ingredients
Scale
Produce
- 1 cup fresh blueberries
- 1 cup cooked corn kernels (fresh, canned, or frozen and thawed)
- ½ red bell pepper, finely diced
- ¼ cup red onion, finely chopped
- 1 small jalapeño, seeded and minced
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
Others
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Combine ingredients: In a medium bowl, gently mix together the blueberries, cooked corn kernels, finely diced red bell pepper, chopped red onion, minced jalapeño, and chopped cilantro to form the base of the salsa.
- Add dressing: Drizzle the lime juice and olive oil over the combined ingredients to add a zesty and smooth finish.
- Season: Sprinkle salt and pepper to taste, adjusting the seasoning until the balance of flavors suits your preference.
- Toss gently: Carefully toss the salsa mixture to combine all ingredients without crushing the blueberries, ensuring the salsa maintains its fresh texture.
- Rest: Allow the salsa to sit for 10 to 15 minutes at room temperature or chilled so flavors meld together nicely, enhancing the overall taste.
- Serve: Present the salsa chilled or at room temperature as a dip with tortilla chips or as a vibrant topping for grilled chicken, fish, or tacos.
Notes
- For added sweetness and texture, mix in diced mango or avocado chunks.
- This salsa is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Adjust the amount of jalapeño based on desired heat level.
- Using fresh corn when in season will yield the best flavor.
