Mobile Teaching Kitchen

Blueberry Corn Salsa


For the salsa:

  • 6 ears fresh corn
  • 1 cup fresh blueberries
  • 1 small cucumber, diced
  • ¼ cup red onion, diced
  • ¼ cup fresh cilantro, chopped
  • 1 jalapeno pepper, seeded and diced

For the dressing:

  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon honey or other sweetener
  • ½ teaspoon ground cumin



For the dressing:

  1. Combine lime juice, olive oil, honey and ground cumin in small mixing bowl and whisk. Set aside.

For the salsa:

  1. Cook corn in boiling water for 5 minutes or until tender. Alternatively, roast in the oven at 400 Degrees for 15 minutes. Allow corn to cool.
  2. Carefully slice kernels off the cob using a sharp knife.
  3. In a serving bowl, combine corn kernels, blueberries, diced cucumber, diced red onion, chopped cilantro, and diced jalapeno.
  4. Add dressing to salsa and toss. Serve immediately or cover and refrigerate overnight.


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