Blueberry & Corn Salsa
Author: NutritionTwins.com
Serves: 2 servings
- 2 full ears of fresh sweet corn, husked, ideally organic or non-GMO
- 2 cup fresh blueberries
- 1⁄4 cup finely chopped red onion
- 1⁄4 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 1⁄2 teaspoon ground cumin
- In a deep pan, bring water to boiling. Add corn. Cook, covered, 5 minutes, or until tender.
- When cool enough to handle, cut corn from cobs. In a serving bowl combine corn, blueberries, red onion, and cilantro.
- Toss in lime juice and cumin.
- We recommend covering and refrigerating overnight, for best results. Enjoy!
Serving size: 1 cup Calories: 85 Fat: 0 Saturated fat: 0 Carbohydrates: 20 Sodium: 1 Fiber: 4 Protein: 2 Cholesterol: 0
Recipe by Nutrition Twins at https://www.nutritiontwins.com/blueberry-corn-salsa/
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