Tropical Tajin Blueberry Corn Salsa (Edit recipe)

Easy & delicious, this colorful salsa recipe, with a hint of Tajin spice, is super versatile. The perfect summer side dish, so tasty with corn chips, amazing as a topper for chicken, fish or tofu - and makes any salad instantly un-boring! You can omit the Tajin if you don’t like spicy and it’s still a delicious, flavorful salsa. Make this allergy-friendly recipe for your summer parties; it’s always a crowd-pleaser.

10 minutes to 15 minutes

Difficulty:

Advanced

Show nutritional information

This is our estimate based on online research.
Calories:	62
Fat:	0 g
Carbohydrates:	15 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	327 mg
Fiber:	3 g
Sugars:	8 g
Calculated for total recipe.

by foodallergymoms_andmore

Serves: 10-14

Ingredients

2 whole Corn, 2 ears of fresh, cooked corn on the cob; remove corn kernels with serrated knife
2.25 cups Pineapple, Fresh pineapple; diced
2 cups Blueberries, Fresh blueberries
1.25 cups Yellow Bell Pepper, Seeded and diced
6 Tbsp Lime Juice, Freshly squeezed
1 tsp Sea Salt
0.5 tsp Black Pepper
0.666 cup Green Onion (Scallion), Sliced
0.25 tsp Tajín Clásico Seasoning

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In large bowl, gently stir to combine corn kernels, pineapple, blueberries and yellow bell pepper.
Add lime juice, salt and pepper; stir to combine.
Stir in green onions. Sprinkle Tajin seasoning over top, if using. Cover bowl; refrigerate at least 45 minutes prior to serving. Serves 10-14.

Notes

To make this a no-cook recipe, substitute canned corn (drained) or thawed, frozen corn. If you’re using corn on the cob, grill the cobs (can be done one day in advance) so some kernels are charred (adds delicious flavor). Will stay fresh in fridge for up to 4 days. Top 14-allergen free. Gluten-free. Vegan. Nut-free.