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Blueberry Watermelon Salsa

Shake things up this season with our Test Kitchen's fruity take on a classic treat. This salsa combines traditional corn and hot jalapenos with cool chopped watermelon and fresh blueberries for a well balanced chip dipper.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 cups


  • 1-1/2 cups fresh corn
  • 3 cups chopped seedless watermelon
  • 1 cup fresh blueberries
  • 1 jalapeno pepper, seeded and chopped
  • 2 green onions, chopped
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons lime juice
  • 1/8 teaspoon salt


  • Place corn in a small saucepan and cover with water. Bring to a boil; cover and cook for 1-2 minutes or until crisp-tender. Drain and rinse in cold water.
  • Place the corn in a large bowl; stir in the remaining ingredients. Serve immediately or refrigerate.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1/4 cup: 28 calories, 0 fat (0 saturated fat), 0 cholesterol, 22mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

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Average Rating:
  • JCV4
    Sep 12, 2015

    This recipe caught my eye. I never thought about combining watermelon and blueberies in anything! This was a great combination and has a cool and refreshing taste.

  • momsfavorites
    Jul 12, 2011

    If my daughter hadn't tried making a strawberry salsa last year, I wouldn't have even looked twice at this recipe. Combining corn, jalapeno pepper, green onions and cilantro with watermelon & blueberreis didn't sound appetizing to me at all. BUT...this recipe is GREAT! Wonderful blend of flavors and very refreshing! Try it!

  • joyfulcooking
    Sep 4, 2010

    this is really good we didn't have fresh corn but it is still good