Ingredients:
1 cup frozen whole kernel corn
1/4 cup chopped onions
1/4 cup white vinegar
2 tablespoons honey
1 serrano peppers, finely chopped
1/8-1/4 teaspoon salt
1/4 teaspoon ground cardamom
1/2 cup chopped jicama
1 cup fresh blueberries, rinsed and drained
Directions:
In a medium saucepan, combine the corn kernels, onion, vinegar, honey and chopped pepper.
Stir in salt and cardamom and bring mixture to a boil; reduce heat and cook, uncovered over medium heat for 4 minutes or until corn is tender.
Remove from heat; cool slightly, stir in jicama.
Cover and chill at least 2 hours before serving, gently stir in rinsed blueberries and enjoy.
Servings: 4
Time preparation: 10 min.
Time total: 130 min.