blueberry corn salsa
photograph by Matt Hulsman

Yield: 4-6 servings.

3 tablespoons apple cider vinegar
2 teaspoons fresh lime juice
2 teaspoons sugar
1 teaspoon salt
3 tablespoons canola oil
3 cups fresh blueberries
2 cups fresh corn, cooked and cut off the cob (5 ears)
1 small jalapeño pepper, seeded and finely chopped (or 1 teaspoon)
2 tablespoons fresh cilantro, chopped
1 tablespoon red onion, finely chopped

In a mixing bowl, combine vinegar, lime juice, sugar, and salt. Whisk until sugar is dissolved. Slowly add canola oil and continue to whisk until dressing thickens. Set aside.

In a separate mixing bowl, add blueberries, corn, jalapeño, cilantro, and onion, and toss to combine. Pour dressing over salsa. Cover and chill for at least 1 hour.

Enjoy as a side dish or with tortilla chips.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.