• In a large nonstick skillet, heat the oil over medium heat. Add the fresh or frozen corn and the garlic. Cook and stir for 5 minutes. Stir in the tomatillos and jalapeño peppers. Cook and stir about 5 minutes more or until the tomatillos are soft (the corn should be cooked but still firm). Remove from heat and cool slightly. Stir in the cilantro, honey, lime peel, juice, and salt.

  • Gently toss in blueberries. Transfer the relish to a covered container and chill for 4 hours to allow flavors to blend.

  • Bring relish to room temperature before serving. Serve relish as a side dish or with grilled steaks, chops, burgers, chicken or fish. Makes about 2-1/2 cups (ten 1/2-cup servings).

*Handling Hot Peppers:

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts

73 calories; 2 g total fat; 0 g saturated fat; 1 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 61 mg sodium. 122 mg potassium; 15 g carbohydrates; 1 g fiber; 8 g sugar; 1 g protein; 0 g trans fatty acid; 243 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;