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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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Shake things up this season with our Test Kitchen's fruity take on a classic treat. This salsa combines traditional corn and hot jalapenos with cool chopped watermelon and fresh blueberries for a well balanced chip dipper. Ingredients:
1-1/2 cups fresh corn |
3 cups chopped seedless watermelon |
1 cup fresh blueberries |
1 jalapeno pepper, seeded and chopped |
2 green onions, chopped |
1/4 cup minced fresh cilantro |
2 tablespoons lime juice |
1/8 teaspoon salt |
Directions:
1. Place corn in a small saucepan and cover with water. Bring to a boil; cover and cook for 1-2 minutes or until crisp-tender. Drain and rinse in cold water.
2. Place the corn in a large bowl; stir in the remaining ingredients. Serve immediately or refrigerate. Yield: 4 cups.
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