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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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This recipe comes from a calendar that I picked up at Wal-Mart. It is the recipe for the month of June 2006. Berries have so many health benefits and this is another great way of adding more of them in your diet. Ingredients:
1 cup frozen whole kernel corn |
1/4 cup chopped onion |
1/4 cup white vinegar |
2 tablespoons honey |
1 serrano pepper, finely chopped |
1/8-1/4 teaspoon salt |
1/4 teaspoon ground cardamom |
1/2 cup chopped jicama |
1 cup fresh blueberries, rinsed and drained |
Directions:
1. In a medium saucepan, combine the corn kernels, onion, vinegar, honey and chopped pepper.
2. Stir in salt and cardamom and bring mixture to a boil; reduce heat and cook, uncovered over medium heat for 4 minutes or until corn is tender.
3. Remove from heat; cool slightly, stir in jicama.
4. Cover and chill at least 2 hours before serving, gently stir in rinsed blueberries and enjoy.
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