Blueberry, Corn and Feta Salsa

Written by Becky

This colorful mixture of blueberries, corn, feta, and red chilies makes the perfect 4th of July dish to share with friends. You can try this as spicy dip or a fresh salad. Enjoy the dish knowing you are eating seasonally because both blueberries and corn are in season right now.  Happy 4th of July!

Spicy Blueberry, Corn and Feta Salsa
by Seven Spoons

INGREDIENTS
2 tablespoons extra virgin olive oil, plus additional for drizzling
3 cups fresh corn kernels (about 4 ears)
1 large shallot, minced
1/2 cup chopped green onion
2 red chilies, finely minced, seeded if desired
1 1/2 cups fresh blueberries
1/4 cup fresh cilantro leaves, chopped
2 tablespoons lime juice
1/2 cup crumbled feta or queso fresco
Salt and freshly ground black pepper to taste

DIRECTIONS
In a large sauté pan over medium high heat, add the olive oil, then the corn. Sauté for about 2 minutes, until the corn begins to brighten in colour. Add the shallot and cook for 1 minute more, stirring often. Remove pan from the heat, stir in the green onion and red chilies. Season to taste with salt and black pepper. Allow the vegetables to cool to room temperature.

In a large bowl, combine the corn mixture with the blueberries and cilantro tossing gently to combine. Pour over the lime juice, along with an extra glug of olive oil if desired. Stir again, then gently fold in the feta or queso fresco. Refrigerate for at least 1 hour, checking for seasoning before serving.

Serve as a side dish at your summer barbecue or with chips as a salsa for a great snack or appetizer.

Comments (8)

  1. Betsy, thanks for the heads up on the seasonal online potluck- what a great idea! I posted this one up today.

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