Blueberry & Grilled Corn Salsa
Two of summer's favorite foods featured in a versatile salsa for dipping or serving over grilled chicken, turkey, duck and game meats.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Blueberry & Grilled Corn Salsa
000
Ingredients
2 ears of corn, husked
1 pint fresh blueberries
1 jalapeño chili pepper
1/2 red onion
Zest and juice 1 lime
Handful of fresh cilantro
Salt. to taste
Pepper, to taste
L&B Tortilla Chips, for serving
Directions
- Heat your grill to medium.
- Grill the corn, rotating every 3 minutes.
- Once it’s cooked, cut the corn from the cob.
- Rough chop half the pint of blueberries. Mix with the rest of the whole blueberries.
- Seed and dice the jalapeño.
- Dice the red onion.
- Roughly chop the cilantro.
- In a bowl, combine all the ingredients. Season with salt and pepper to taste.
- Serve with tortilla chips.
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Prep Time
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Cook Time
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Servings
Directions
- Heat your grill to medium.
- Grill the corn, rotating every 3 minutes.
- Once it’s cooked, cut the corn from the cob.
- Rough chop half the pint of blueberries. Mix with the rest of the whole blueberries.
- Seed and dice the jalapeño.
- Dice the red onion.
- Roughly chop the cilantro.
- In a bowl, combine all the ingredients. Season with salt and pepper to taste.
- Serve with tortilla chips.