Blueberry Corn Salsa

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.

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). 

   

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

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)
salt

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.