Blueberry Corn Salsa
Sweet and fruity with just the right amount of heat, your’re going to love switching things up with this show-stopping Blueberry Corn Salsa!
Today I’m sharing with you this fabulous Blueberry Corn Salsa Recipe because I just recently spent time with Iowa Corn at #IACornQuest and I was inspired to go home and get cooking with corn!
Well, technically this isn’t cooking. In fact you can throw this together in about 10 minutes and everyone will be hitting you up for the recipe! So don’t bring this if you’re an introvert and don’t want to be giving out the recipe all night.
The lineup here is super simple and the flavors come together so beautifully. It’s fresh and sweet with just the right amount of heat. Up until this past week temperatures here in Ohio were still toasty warm. I took this salsa to a potluck dinner at our church and it was a big hit. As I said I was inspired by all of the sweet and savory corn recipes on my recent trip to Iowa with some other fabulous bloggers.
There’s nothing like being with your peers in the food writing industry to really get your creative juices flowing. Certainly the talented and committed farmers energized us as well! Everyone was so welcoming; I hope you read about my short time in the great state of Iowa!
Don’t you just want to reach in there and grab a corn chip and get snacking? Don’t skimp on the squeeze of fresh lime and a bit of lime zest. Add some coarse salt and a few turns of the pepper mill and you have yourself an irresistible snack (or dinner if you are me!).
Blueberry Corn Salsa
PrintYield: 3 cups
Prep Time: 10 minutes
Total Time: 10 minutes
Sweet and fruity with just the right amount of heat, your're going to love switching things up with this show-stopping Blueberry Corn Salsa!
Ingredients:
1 cup corn (fresh or frozen, thawed)
1 cup blueberries
1/2 cup strawberries, sliced
1 teaspoon sugar (optional)
1/4 cup red onion, finely chopped
2 tablespoons chopped fresh cilantro
1 lime, juiced and zested (about 2 teaspoons juice)
salt and pepper to taste
Directions:
In a large bowl combine corn and blueberries. Sprinkle strawberries with sugar and place in bowl.
Stir in the red onion, cilantro. Toss with lime juice and lime zest. Salt and pepper to taste.
Serve with corn chips. Store in the refrigerator up to 3 days.
Original recipe and images © In Katrina's Kitchen
I enjoyed partnering with Iowa Corn to bring you this recipe. You can connect with Iowa Corn on Facebook, and Twitter. As always, all opinions expressed are my own.
Feeling hungry? Here are some more delicious corn recipes to get you started!
Slow Cooker Potato and Corn Chowder by Dash of Sanity
Creamy Cornbread Casserole // Pumpkin Corn and Potato Chowder by Yellow Bliss Road
Slow Cooker Bacon Potato Corn Chowder by Wine and Glue
Old Fashioned Creamed Corn Casserole // Honey Butter Creamy Skillet Corn by Wishes and Dishes
Black Bean Cakes with Mango Corn Salsa by Bread Booze Bacon
Corn and Tomato Salad by Mama Loves Food
Mexican Chicken and Corn Chowder by Love Bakes Good Cakes
Pressure Cooker Creamed Corn by Kleinworth and Co.
Chorizo Corn Black Bean Mexican Breakfast Casserole by Barbara Bakes
