Corn and Blueberry Salad

Corn and Blueberry Salad

  • Prep: 12 hr 10 min
  • Cook Time: 5 min
  • Total: 12 hr 15 min
  • Serving: 4 Servings

Sweet corn and blueberries make a delightful combination, especially when tossed with a honey-lime dressing.


  • 6 ears fresh sweet corn, husked
  • 1cup fresh blueberries
  • 1small cucumber, sliced
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon ground cumin


  1. Fill a large pot halfway-full with salted water and bring to a boil.
  2. Once the water is boiling, add the corn and cook, covered, for 5 minutes and then drain and cut off corn kernels once cool enough to handle.
  3. Place the corn in a salad bowl along with the blueberries, cucumber, red onion, cilantro, and jalapeño.
  4. Add the lime juice, oil, honey, cumin, and 1/2 teaspoon salt. Toss the salad to combine and then cover and place in the refrigerator for up to 12 hours to allow flavors to blend.
  5. Toss salad once more before serving.


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