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Blueberry Corn Salad may sound like an unusual combo, but the flavor combination is a summer salad win! (Jump to Recipe)
This is such an amazing time of year for fresh produce. I love going to the farmer’s market and seeing all the fresh fruits and vegetables that are available. Eating something, fresh from the farm, in season is the best. The two things that I have had on repeat lately and am buying every time I go to the market is farm fresh corn on the cob and blueberries. Oregon knows how to grow blueberries.
You may think the combination of corn and blueberries is a bit strange, but trust me, it is a delightful one. Not only does it taste good but it is so PRETTY!! Add a little red pepper and red onion it it make it even prettier and delicious!
My friend April first introduced us to the combination of blueberry and corn salad several years ago. And each year I look forward to August when corn and blueberries are available at the farmer’s market.
How to Make Corn Salad
- Start with fresh corn on the cob and cut the corn off the cob. You are going to use the corn, raw. No need to cook it. I used 3 ears of corn. I like to use the bicolor corn but you can use yellow or white if you prefer.
- Combine your corn, 2 cups of blueberries, 1 red pepper diced and a tablespoon or two of chopped red onion. It doesn’t get much prettier than all those colors together in one bowl!
- The addition of a light dressing made of olive oil and rice wine vinegar is the perfect way to bring it all together. I usually a sprinkle of red pepper flakes or cayenne pepper too. Just add some salt and pepper to taste and you are ready to go.
You will have to trust me on this. Corn and blueberries make a great combo! And I know you will agree once you give it a taste.
Check out more of my favorite summer salads:
Strawberry Avocado Spinach Salad
 Blueberry and Corn Salad Recipe
Blueberry Corn Salad
Ingredients
- 3 ears of corn uncooked, remove corn from cobs
- 2 cups blueberries
- 1 Tbsp. chopped red onion
- 1 sweet red pepper diced
- 1 clove garlic minced
- 1/4 cup olive oil
- 1/4 cup rice vinegar or sherry vinegar
- dash cayenne pepper
- salt and pepper to taste
Instructions
- Mix all ingredients together in a bowl. Stir to combine flavors. Keep refrigerated until ready to serve.
Nutrition Facts:
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Kirsty says
It looks absolutely delightful. You are righ-sooo PRETTY. I LOVE colourful interesting, crunchy and flavourful salads (ice-burg and ranch is NOT a salad 😉
Thanks for the recipe and your photography is gorgeous. Bookmarking this one.
Lorie says
Ok I am going to give it a try. I admit I was skeptical of the combination..then I thought to myself WHY??? If she says it is terrific it MUST be! I have never commented, but I use many of your recipes and people always rave about every single one. Especially the white chocolate cinnamon toast pretzels and the chocolate chip cookie dough pie. I have taken both of those goodies to many events/activities and get rave reviews. SO.. I will get this salad made ASAP and maybe it will become a favorite too! Thanks for all your helpful, yummy recipes!
Ame says
Looks super yummy… can’t wait to try it out!
P.S. every time I make the lemon chicken (got the recipe from your blog) people rant and rave and tell me how much they love it and insist on passing along the recipe to them.
🙂
Suzanne says
I’m going to the farmers market on Wednesday and I’ll have to look for corn and blueberries!
April H says
ok, I have a bunch of fresh corn that needs to be used up TODAY…i’m gonna give this a whirl! 🙂