When my mom first sent me this recipe, I’ll admit I was skeptical: I just didn’t know how blueberries and corn (and jicama!) would taste together. But I am a total convert. This salad is so refreshing, and so satisfying on a hot summer day. It’s a great side salad to a light summer dinner, when both blueberries and corn are in season.
The mixture can be made ahead of time and stored for up to 4 days (without the blueberries mixed in). Simply make ahead if you have a busy week, and then stir in the blueberries when you are ready to eat!
2 ears fresh corn on the cob — cut off kernels with a knife (OR use 5 oz. of frozen whole kernel corn)
1/4 c. chopped onion
1/4 c. vinegar (I like white balsamic vinegar)
2 T. honey
1 serrano pepper, finely chopped
1/4 t. salt (if you prefer — can leave this out)
1/4 t. ground cardamom
1/2 c. chopped jicama (a translucent vegetable that is crisp and juicy at the same time. Ask your grocer to help you find it)
1 c. fresh blueberries
Combine corn kernels and all other ingredients — except jicama and blueberries — in medium saucepan. Bring to a boil; then reduce heat and cook, uncovered, over medium heat for ~4 minutes. Remove from heat and cool.
Stir in jicama and refrigerate for at least 2 hours, and up to 4 days.
Stir in blueberries just before esrving.