Print

Blueberry Corn Salsa Recipe

4.2 from 89 reviews

This vibrant and fresh Blueberry Corn Salsa combines sweet blueberries and strawberries with roasted corn and zesty jalapeno for a colorful, tangy side or topping perfect for chips or your favorite protein.

Ingredients

Scale

Ingredients

  • 6 ounces fresh blueberries (about 1 heaping cup)
  • 1 cup corn (I use frozen roasted corn that I allow to thaw and then drain; fresh corn may be substituted)
  • 1/2 cup fresh strawberries (trimmed and diced small)
  • 1/3 to 1/2 cup fresh cilantro leaves (stems discarded, finely minced)
  • about 3 tablespoons green jalapeno peppers (seeded and finely chopped; or to taste (I use half of one jalapeno))
  • 1 teaspoon lime zest
  • 2 to 3 tablespoons lime juice
  • 1 teaspoon hot sauce (or to taste (Tabasco, Cholula, Tapatio, etc.))
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 1 teaspoon granulated sugar (optional and to taste)

Instructions

  1. Combine Ingredients: To a large bowl, add all the ingredients (except sugar), stir to combine, and taste.
  2. Adjust Seasoning: Depending on preference, add the sugar to taste; or more salt, pepper, lime juice, hot sauce depending.
  3. Serve: Serve immediately with chips or as a side ‘salad’ or relish with the protein of your choice.

Notes

    Keywords: blueberry salsa, corn salsa, fresh fruit salsa, blueberry corn relish, summer salsa