Friday, May 03, 2013

Blueberry Corn Salsa

blueberry corn salsa 1

I’m not sure if I’ve mentioned it before, but I have a thing for cookbooks…every birthday, holiday, (or just any given day!) the collection grows!


The newest addition is The Sprouted Kitchen cookbook…from the blog of the same name.  And I am LOVING it!  Fresh ingredients, whole foods, delicious recipes…right up my alley.

sprouted kitchen 2

I bought it with a birthday Anthropologie gift card on Saturday, and after flipping through it I immediately HAD to try this salsa (and some incredible tuna salad that I’ll share later). 

blueberry corn salsa 3  blueberry corn salsa 2 

In the cookbook, the salsa is served over polenta squares…which I’m sure is delicious. But you know me, this was destined for a salad.  So I modified it a little to give it even more of a Mexican feel…lime juice and a extra cilantro! 

The salad I made included romaine, shredded carrot, chicken (that I marinated in lime juice, garlic, cumin, a little apple cider vinegar, and olive oil), queso fresco, and a lemon vinaigrette.  Topped with crushed tortilla chips.  I’m thinking it would work really well on fish tacos too.

blueberry corn salsa 6

Blueberry Corn Salsa

adapted from The Sprouted Kitchen cookbook

3 ears of corn (which will be about 1 1/2 - 2 cups of kernels)
1 1/2 cups blueberries
1/4 cup finely chopped fresh cilantro
1 tablespoon lime juice
1 tablespoon extra-virgin olive oil
1 jalapeño, stemmed, seeded and diced (optional)

Using a sharp knife, cut the kernels from corn cobs and put the kernels in a bowl (I cut the kernels off this way).

Cut the blueberries in half (some of the bigger ones I quartered) and add them to the corn along with the cilantro, lime juice, olive oil, jalapeño (if using), and a pinch of two of salt.  Stir to combine. 

Refrigerate for at least 1 hour, checking for seasoning before serving.

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