Blueberry-Corn Salad

Name: Blueberry-Corn Salad
Ingredients: 1 cup frozen whole kernel corn; 14 cup chopped onion; 14 cup white vinegar; 2 tablespoons honey; 1 serrano pepper, finely chopped; 18-14 teaspoon salt; 14 teaspoon ground cardamom; 12 cup chopped jicama; 1 cup fresh blueberries, rinsed and drained

9 ingredients

4 steps

Ingredients

1 cup frozen whole kernel corn
14 cup chopped onion
14 cup white vinegar
2 tablespoons honey
1 serrano pepper, finely chopped
18-14 teaspoon salt
14 teaspoon ground cardamom
12 cup chopped jicama
1 cup fresh blueberries, rinsed and drained

Directions

1

In a medium saucepan, combine the corn kernels, onion, vinegar, honey and chopped pepper.
2

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.
3

Remove from heat; cool slightly, stir in jicama.
4

Cover and chill at least 2 hours before serving, gently stir in rinsed blueberries and enjoy.