I made this salsa for a party last weekend, after my mom told me about a recipe she'd read for a blueberry & corn salad. The combination seemed genius to me because right now Michigan's corn and blueberry seasons are colliding. And raining down delicious.
I used frozen corn for this, because I need to clean out my freezer, but you could use fresh corn and it would be even better.
1/2 hungarian hot wax pepper ( or jalapeño or other pepper of your choosing)
1 clove garlic
1/2 medium onion
1/4 cup cilantro
1 cup blueberries
2 cups corn, blanched in boiling water for one-two minutes
juice of 1/2 a lime, or to taste
salt to taste
Combine the pepper, garlic, onion, cilantro, and blueberries in a food processor and process until finely chopped. Combine with the blanched corn. Stir in lime juice and salt to taste.
That's it!
Serve with tortilla chips, in tacos, whatever.
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