Send a Meal Blog

Tuesday, August 06 2013

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

Recipe from

Servings: 4

Serving size: 1/2 cup

Yield: 2 cups

Prep Time: 20 mins

ingredients

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

directions

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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