Blueberry Corn Salad

blueberry corn salad

REFRESHING! Sweet, tangy, simple, crunchy, GOOD. Last night, I put this salad on top of a grilled corn tortilla with some grilled shrimp and plopped some lime sour cream on top. So fab!! The only thing wrong was that it was a little too chilly outside when we ate it! Damn you, weather. Other than that…sheer perfection. The salad tastes even better, the longer you leave it in the fridge! You have to make it a day in advance, but the wait is well worth it! Put this on your TO DO list, and you won’t regret it. Promise.

Not yet sold? Check out this shrimp tostada action!

serving it up!
Let’s get started!

Get rid of those corn husks!

corn husking

Boil your corn for about 5 minutes, then let them cool!

corn cooking

Chop up a small cucumber & red onion. Wash your blueberries!

cucumber chop & blueberry gathering

Chop up a jalapeno (be careful with the seeds!) and then chop up your cilantro.

ciiiiiilantro!

Put it all in a bowl. Now it’s time to start your dressing. Your corn be chillin’ on the side, yo.

salad party!

Squeeze a fresh lime for the dressing.

lime juicing

Add the lime juice to your olive oil, honey & cumin mixture in a jar. Shake it up!

dressing in progress

When corn is cooled, cut off kernels. A bundt pan is really good at catching all the falling shrapnel!

corn off the cob

Toss the corn in, mix and stir in your dressing. Cover up the bowl and let it sit in a fridge overnight.

dressing salad

The next day, you have a fantastic salad!

salad!

It’s great on its own…but I liked adding it on top of my tostada! Scrumptious!

Blueberry Corn Salad

(recipe Better Homes & Gardens)

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

In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.

In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings.

*Hot peppers, such as jalepeños, contain oils that can burn skin and eyes. Wear plastic gloves when working with them. If using bare hands wash well with soap and water.

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20 Comments

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  • June 10, 2010

    Love the bundt pan trick!

    • June 11, 2010

      it’s pretty fun too, huh?!

    • Glenn
      June 10, 2011

      This might have revolutionized my corn-eating habits forever.

      • June 10, 2011

        haha!!! let the blueberry corn salad revolution BEGIN!

  • June 10, 2010

    Boy does that look tasty! I’m gonna have to be on the lookout for blueberries!

    • June 14, 2010

      Hen House has some on sale right now for $1.88! I loaded up :)

  • Delicious!!congrats from Italy!!

  • June 11, 2010

    This looks unbelievable. I MUST try it!

  • June 11, 2010

    This really caught my eye “Blueberry Corn Salad” very interesting. Love to try this over the weekend. Thank you for sharing.

  • Cris
    June 11, 2010

    Ahh, I made this from the magazine too. It was SO good. I love your idea of serving it as a shrimp tostada :)

  • June 14, 2010

    Yup. Looks pretty great to me. I had some gorgeous blueberries that I added to another salad the other day and was surprised by how good they tasted in there. I don’t usually like fruit in salad, but they were great. Love the idea of corn and those guys together!

    • June 15, 2010

      It’s pretty crazy to add fruit in salad, but when you have the right dressing, it’s perfect, huh?

  • June 14, 2010

    Costco always has giant blue berries too. Probably not Organic though. But, they taste great!

  • June 14, 2010

    Yup. Looks pretty great to me. I had some gorgeous blueberries that I added to another salad the other day and was surprised by how good they tasted in there. I don’t usually like fruit in salad, but they were great. Love the idea of corn and those guys together!
    +1

  • June 16, 2010

    This looks seriously amazing. I love anything with blueberries and this savory salad is so unexpected!

  • June 17, 2010

    ooo, another one of yours I need to try!

  • August 29, 2010

    This was a great success and was liked by not only myself but a very picky eater, thanks!!!

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