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Corn and Blueberry Salad


Make this 24 hours in advance, it makes a difference in the flavor.

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Rate this recipe 4.4/5 (10 Votes)


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


Servings 6
Adapted from


Step 1

1. 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.

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

Nutrition Facts (Corn and Blueberry Salad)

Servings Per Recipe 6,
cal. (kcal) 152,
Fat, total (g) 6,
sat. fat (g) 1,
carb. (g) 26,
Monosaturated fat (g) 4,
Polyunsaturated fat (g) 1,
fiber (g) 3,
sugar (g) 9,
pro. (g) 4,
vit. A (IU) 437,
vit. C (mg) 15,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 2,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 52,
sodium (mg) 211,
Potassium (mg) 348,
calcium (mg) 20,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet

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