This Grilled Corn and Blueberry Salsa is a sweet and savory explosion of flavor! It's the perfect summer appetizer or side dishāimagine the smoky char of grilled corn melding with the juicy burst of fresh blueberries. Itās surprisingly easy to make, too. I actually stumbled upon this recipe totally by accident ā I was trying to use up some leftover grilled corn, and had a pint of blueberries that needed to be used. I was a little hesitant ā corn and blueberries? Really? But boy, oh boy was I shocked. It was incredible! The sweet and slightly tart blueberries perfectly balance the smoky sweetness of the grilled corn. The little bits of red bell pepper add a lovely crunch, and the creamy avocado makes it incredibly decadent. Itās one of my summer favorites now.
This recipe is incredibly versatile. You can easily adjust the sweetness and tartness by changing the amount of honey or lime juice. You can also add a kick of heat with a pinch of chili flakes or a diced jalapeƱo. Plus, the salsa is also super healthy! It's packed with vitamins, antioxidants, and fiberāmaking it the ultimate guilt-free indulgence. I sometimes make a big batch on the weekend, then we enjoy it through the week with different meals. So good!
Required Equipments
- Grill
- Large bowl
- Chef's knife
- Cutting board
- Measuring cups and spoons
Grilled Corn and Blueberry Salsa: Frequently Asked Questions
Grilled Corn and Blueberry Salsa
This surprisingly delicious Grilled Corn and Blueberry Salsa is a sweet and savory mix of grilled corn, blueberries, red bell pepper, avocado, and a tangy lime dressing. Perfect for summer barbecues or as a simple weeknight snack.
ā³ Yield & Time
Yield: 4 servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
š½ Ingredients
š Instructions
- First things first, fire up that grill! You want medium-high heat for this.
- While the grill's heating up, shuck your corn. I usually just use my hands ā get a good grip and peel back those leaves. Then, give the corn a quick rinse to remove any stray silks.
- Next, grill those ears of corn. Place them directly on the grill grates and cook, turning occasionally, until the kernels are nicely charred and slightly tenderāabout 8-10 minutes. Don't be afraid to get some good grill marks!
- Once the corn is cooked, let it cool just a tad. Then, using a sharp knife, cut the kernels off the cob. I like to get right down to the cob to maximize that yummy corn goodness.
- Now for the blueberries! Wash those bad boys and gently pat them dry using paper towels. You don't want any extra moisture.
- Next up, finely chop the red bell pepper, and then dice the avocado into smallish pieces. The avocado needs to be fairly ripe to avoid turning your salsa into mush.
- In a large bowl, combine the grilled corn, blueberries, red bell pepper, and avocado.
- Add the lime juice, honey, and a pinch of salt and pepper. Gently stir until everything is well combined. Donāt be too aggressive; you want to keep the avocado chunks intact!
- Taste and adjust seasonings to your liking. Maybe a bit more lime? A sprinkle more salt? It's all about that personal touch!
- Once you're happy with the flavor, serve immediately. It's amazing with tortilla chips, but it is also great spooned over grilled chicken, fish, or even just some plain yogurt!
š Notes
- For best results, use sweet corn. The flavor difference is really noticeable!
- If you don't have honey, you can use maple syrup instead. Adjust the amount to your taste.
- Don't overmix the salsa; you want to keep the avocado chunks nice and intact!
š Nutrition
Calories: 250 kcal
Protein: 4 g
Fat: 12 g
Carbohydrates: 40 g
Fiber: 5 g
Calcium: 20 mg
