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.
0 minutes
Prep Time
0 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
L&B Fresh Trimmed Sweet Corn, 4 Each
Huge Deal
$4.99 was $6.99$1.25 each
Driscoll's Blueberries, 1 Pint
$5.99$5.99/pt
Jalapeno Peppers, 0.1 Pound
$0.40 avg/ea$3.99/lb
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Limes, 0.33 Pound
$0.99 avg/ea$2.99/lb
Fresh Cilantro Bunch, 1 Each
$1.99
L&B French Sea Salt Grinder, 5.2 Ounce
$7.19$1.38/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
L&B White Corn Tortilla Chips, 16 Ounce
Deal
$4.49 was $5.49$0.28/oz
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.