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Send a Meal BlogTuesday, 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
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
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