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Corn and Blueberry Salad


only 25 minuites to prepare, but should be chilled overnight.

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  • 6 ears fresh corn, husked
  • 1 cup fresh blueberries
  • 1 small cucumber, sliced
  • 1/4 finely chopped red ionion
  • 1/4 cup chopped cilantro
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 tbsp lime juice
  • 2 tbsp oilve oil
  • 1 tbsp honey
  • 1/2 tsp ground cumin


Servings 6
Preparation time 25mins
Cooking time 25mins


Step 1

1. In Dutch oven, bring salted water to a boil. Add corn. Cook, covered for 5 mminuutes or until tender. When cool enough to handle, cut corn from cob.

2. In a serving bowl combine corn, blueberries, cucumber, red onion, jalapeno and cilantro.

3. For dressing, in a screw top jar, combine lime juice, oil, honey, cumin and 1/2 tsp salt. Cover and shake well to combine. Add to salad, toss.

4. Cover and refrigerate overnight (up to 24 hours).


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