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–+ servings
Corn salsa with fresh blueberries in a white bowl.

Blueberry Corn Salsa

Fresh, sweet and tangy, this blueberry corn salsa recipe comes together in a matter of minutes.
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Course: Appetizer, Side Dish, topping
Cuisine: American, Mexican
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 servings
Calories: 82kcal
Author: Betty Davies

Ingredients

  • 1 cup fresh blueberries (150g) If using frozen, fully defrost them.
  • ½ cup corn kernels (80g) Can use fresh, frozen or canned. If using frozen, fully defrost them.
  • ¼ small red onion finely diced
  • 6 cilantro stems with leaves finely diced
  • 1 jalapeno finely diced
  • juice of 1 lime
  • ¼ teaspoon salt

Instructions

  • Add the blueberries to a bowl and lightly mash with a fork.
    1 cup fresh blueberries
  • Finely dice the onion, cilantro and jalapeno and place in the bowl with the blueberries.
    ¼ small red onion, 6 cilantro stems with leaves, 1 jalapeno
  • Add all of the rest of the ingredients to the blow and stir to combine.
    ½ cup corn kernels, juice of 1 lime, ¼ teaspoon salt

Notes

  • Recipe is easily doubled to serve more.
  • Dice the ingredients as finely as you can so everything mixes together well.
  • Best enjoyed the day you make it.
  • Store covered in the fridge.
  • Nutritional values are an estimate and are based on 1 of 2 servings.

Nutrition

Calories: 82kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 379mg | Potassium: 197mg | Fiber: 3g | Sugar: 10g | Vitamin A: 547IU | Vitamin C: 23mg | Calcium: 16mg | Iron: 0.5mg