Print Options:

The Perfect Summer Appetizer

Yields1 Serving

Blueberry Sweet Corn Salsa

take a dip of this fresh blueberry and sweet corn salsa, we promise it'll make your summer

 Sweet corn straight from the cob
 Fresh blueberries
 Roasted poblano peppers

The most labor-intensive part of this recipe is roasting and peeling the poblano peppers (and even that is pretty simple).

All you need to roast the peppers is a direct heat source. This can be on a grill, over a gas stove, or under the broiler in your oven. Roast each side of the pepper for about 5 minutes. The skin of the pepper will begin cracking and popping; that is your cue to flip it over.


Remove the pepper from the heat source and put in a sealed container: a zip-top bag, a food storage container with a lid, or even a bowl covered tightly in cling wrap. Let sit for 10 minutes. The steam collecting in the container will help loosen the skin so you can peel it.


After 10 minutes, you can peel the pepper with your fingers. Don’t worry if you miss some skin; it’s edible just kind of waxy in texture. Now you can cut the pepper in half, remove the seeds, and finely chop.


ext, cook your corn. I like to make this salsa when I’m already grilling corn for a cookout, but you can just as easily boil the shucked ears in a large pot of water for 5-6 minutes. The kernels will be tender when the ears are done.


Allow the ears to cool to the touch and then lay flat on a cutting board. Cut kernels off the side of the ear, and then turn the flat side to the cutting board. Continue around until the cob is empty.


After that, the recipe is as simple as combining all of the ingredients in a bowl and stirring well. You can serve the fresh corn salsa right away or refrigerate for a day or two until you’re ready to serve it.