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Tuesday, August 06 2013

Seasoned with honey, cardamom, and a bit of hot pepper, this flavorful berry and vegetable relish complements pork or chicken.



Blueberry-Corn Relish
Recipe from 
Servings: 4
Serving size: 1/2  cup
Yield: 2 cups
Prep Time: 20 mins
    2      ears fresh corn on the cob or 1/2 of a 10-ounce package frozen whole kernel corn (1 cup)
    1/4   cup   chopped onion
    1/4   cup   vinegar
    2    tablespoons   honey
    2    teaspoons   seeded and finely chopped serrano pepper
    1/4   teaspoon   salt
    1/4   teaspoon   ground cardamom
    1/2   cup   chopped jicama
    1    cup   fresh blueberries
If using fresh ears of corn, remove husks and silks; rinse corn. Cut kernels from cob. (You should have 1 cup of kernels.)
In a medium saucepan combine fresh or frozen corn kernels, onion, vinegar, honey, chopped serrano pepper, salt, and cardamom. Bring mixture to boiling; reduce heat. Cook, uncovered, over medium-low heat for 4 minutes or until corn is just tender.
Remove from heat; cool slightly. Stir in jicama. Cover. Chill at least 4 hours before serving. (Store in refrigerator up to 4 weeks.)
Just before serving, gently stir in blueberries. Serve with slotted spoon.

nutrition information
Per Serving: cal. (kcal) 111, Fat, total (g) 1, carb. (g) 28, fiber (g) 2, pro. (g) 2, vit. A (RE) 10, vit. C (mg) 12, sodium (mg) 247, calcium (mg) 10, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:14 am   |  Permalink   |  0 Comments  |  Email

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