This Corn and Blueberry Salad is fresh, colorful and delicious. Great lunch or side dish staple and also a great party food!
POST UPDATE:Original recipe posted: July 2015 | Recipe updated: September 2020
This post is coming to you from Louisville, Kentucky! My little boys and I drove 740 miles in 11.5 hours yesterday. It sounds impossible, but we did not have even a single hiccup in our travels. I have some tired boys today, however. Thankfully our hosts are taking the BEST care of us.
Why I Like This Summer Salad
You must put this on your summer salad list! I found it over at Better Homes and Gardens and immediately my taste buds were intrigued. It was colorful so it caught my eye, but it was full of fresh summery foods too. Add to it a zingy heat if you want plus the sweet flavors mingled in, all at once you have an addicting salad. Here in the midwest, this isn’t easily available all year long so it’s a must have for the summer!
How To Make Corn and Blueberry Salad
Step 1:
Here’s what you’ll need: corn, blueberries, cucumbers, a jalapeño, half of a red onion, cilantro, lime juice, olive oil, cumin and salt.
Step 2:
Omit the jalapeños, if desired, but I promise the heat isn’t over-powering.
Mix together the ingredients and let sit for a bit to marinate. But you can eat it immediately if you can’t wait!
Enjoy the salad AND your week!
Great Sides For Summer Meals
Throwing together a delicious Easy Coleslaw should be simple. This classic coleslaw contains shredded cabbage, creamy vinaigrette dressing and it’s not loaded down with mayo! This will be your go-to slaw for a dinner side, picnic fare and fish tacos!
Cook the potatoes and eggs together in a single pot! Making Potato Salad in your pressure cooker takes less than 30 minutes and requires minimal clean-up. This is the perfect party food or summer side dish!
Deviled Eggs are an American classic! Known best for their appearances at summer potlucks and Easter dinner, they are a delicious addition to any gathering. Deviled eggs are a simple, easy-to-make finger food that should not be underestimated!
This is the best Chopped Salad you will ever eat! Make a batch to enjoy for lunch throughout the week or serve at your next gathering. Every time I serve this salad I get rave reviews! It is packed with delicious ingredients including candied pecans, red onions, avocado, tomatoes and more!
Make a favorite summer finger food in your Instant Pot: Perfectly cooked Corn on the Cob EVERY SINGLE TIME. Let your pressure cooker simplify meal-time so you can enjoy every morsel of summer. Great for dinner any night of the week and potlucks, too!
Corn and Blueberry Salad
Ingredients
- 3 cups frozen corn
- 1/4 cup water
- 1 pint blueberries
- 1 cucumber peeled and chopped
- 1/2 red onion chopped
- 1 jalapeno pepper finely chopped
- 1/2 cup fresh cilantro chopped
- Juice from 2 limes
- 3 tbsp olive oil
- 3 tbsp honey
- 1/2 tsp cumin
- 1/2 tsp salt
Instructions
- Add corn and water to a medium, microwave-safe bowl. Cover and cook for 4 minutes, or until heated through. Let cool and add to large bowl, along with blueberries, cucumber, red onion, jalapeño pepper, cilantro, lime juice, olive oil, honey, cumin and salt. Mix well and refrigerate until ready to serve.
So delicious, and the perfect summer side. I used fresh corn cut off the cob. All the flavors were perfect together. Ate the leftovers with chips!
You were spot on with the fresh kernels from the cob- so goood!! Aren’t leftovers marvelous? Thank you for sharing!
This salad was delicious- I have been wanting to make this all summer – paired with salmon and roasted potatoes! It was the perfect combination! Thanks for sharing: 🙂
MAUREEN from Illinois
I’m so glad you liked it. What a great meal to combine it with. Thank you for commenting!
What an interesting combination of flavors! We're going to my parent's cabin next week and there will be lots of wild blueberries waiting to be picked. So I've been looking for blueberry recipes. Perfect timing! Thanks! And happy travels!