Blueberry-Corn Relish


  • 1 cup or 1/3 of a 15-oz TEPTIP or TASCO Sweet whole kernel corn in brine; drained
  • 1/4 cup chopped onion
  • 1/4 cup vinegar
  • 2 Tbsp. honey
  • 2 tsp. seeded and finely chopped serrano pepper
  • 1/4 tsp. salt
  • 1/4 tsp. ground cardamom
  • 1/2 cup chopped jicama
  • 1 cup fresh blueberries


  1. In a medium saucepan combine TEPTIP or TASCO Sweet whole kernel corn, onion, vinegar, honey, chopped serrano pepper, salt, and cardamom. Bring mixture to boiling; reduce heat. Cook, uncovered, over medium-low heat for 4 minutes or until corn is just tender.
  2.  Remove from heat; cool slightly. Stir in jicama. Cover. Chill at least 4 hours before serving. (Store in refrigerator up to 4 weeks.)
  3. Just before serving, gently stir in blueberries.

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