Follow these steps for perfect results
frozen whole kernel corn
frozen
onion
chopped
white vinegar
honey
serrano pepper
finely chopped
salt
ground cardamom
ground
jicama
chopped
fresh blueberries
rinsed and drained
Combine corn kernels, chopped onion, white vinegar, honey, and finely chopped serrano pepper in a medium saucepan.
Stir in salt and ground cardamom.
Bring the mixture to a boil, then reduce heat to medium.
Cook uncovered for 4 minutes, or until corn is tender.
Remove from heat and cool slightly.
Stir in chopped jicama.
Cover and chill for at least 2 hours.
Gently stir in rinsed blueberries before serving.
Expert advice for the best results
For a creamier salad, add a dollop of Greek yogurt or sour cream.
Adjust the amount of serrano pepper to your preference.
Everything you need to know before you start
5 minutes
Can be made a day ahead.
Serve in a colorful bowl or on a bed of lettuce.
Serve chilled as a side dish.
Pair with grilled meats or fish.
Complement the tangy and sweet flavors.
Discover the story behind this recipe
Summer salads are common in American cuisine.
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