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Blueberry Corn Salad may sound like an unusual combo, but the flavor combination is a summer salad win! Light, refreshing, and full of flavor.
Why You’ll Love This Recipe!
Blueberry Corn Salad may sound like a strange combination, but trust me, it is a delightful one. It tastes delicious and is equally as pretty to look at. The addition of red onion and red bell pepper add even more flavor and color.
This salad is the perfect thing to bring to your next summer potluck or BBQ. It tastes great with everything. It is dressed with an easy and light dressing made with olive oil and rice wine vinegar. You may love it so much you will want to use it on other salads as well.
Ingredients Needed
- Sweet Corn on the Cob, raw
- Fresh Blueberries
- Red Onion
- Red Bell Pepper
- Garlic
- Olive Oil
- Rice Wine Vinegar or Sherry Vinegar
- Cayenne Pepper
- Salt and Pepper
How to Make Corn Salad
- Cut uncooked corn off the cob.
- Dice Red Onion and Red Bell Pepper.
- Combine corn, blueberries, red bell pepper and red onion in a bowl.
- Combine olive oil and rice wine vinegar in a jar and whisk together.
- Our dressing over salad and toss.
- Add salt, pepper, and cayenne pepper to taste.
Tips from leigh Anne
- If you prefer, you can grill corn before cutting it off the cob.
- Add some chopped jalapeno pepper to the salad for a little kick of flavor.
- Garnish with some chopped fresh cilantro or fresh basil for more color and additional flavor.
- Sprinkle some crumbled goat cheese or feta cheese on top of the blueberry corn salad.
Frequently Asked Questions
Can I use canned or frozen corn instead of fresh?
If you are unable to find fresh corn, you can use frozen or drained canned corn. I prefer fresh for this salad if at all possible.
How long will blueberry corn salad last?
Kept in an airtight container in the fridge it will last a couple of days.
Check out more of my favorite summer salads:
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Blueberry Corn Salad
Ingredients
- 3 ears of corn uncooked, remove corn from cobs
- 2 cups blueberries
- 1 Tbsp. red onion diced small
- 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
- In a large bowl combine corn, blueberries, red onion and red pepper in a bowl.
- In a small bowl or container combine garlic, olive oil, vinegar, cayenne pepper, salt and pepper to taste.
- Whisk together to combine dressing ingredients.
- Pour over corn/blueberry mixture and stir to combine.
Tips & Notes:
- If you prefer, you can grill corn before cutting it off the cob.
- Add some chopped jalapeno pepper to the salad for a little kick of flavor.
- Garnish with some chopped fresh cilantro or fresh basil for more color and additional flavor.
- Sprinkle some crumbled goat cheese or feta cheese on top of the blueberry corn salad.
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Nutrition Facts:
Lorie says
I hadn’t made this in a few years but remembered I today…..looked for it and HOORAY!!! So cool and refreshing for this hot day! It’s delicious!!
Leigh Anne says
It’s a good one – I look forward to corn season every year so I can make it!
Cathy O says
I just made this tonight and wow, it is so refreshing and yummy. I wish I had found this at the beginning of blue berry season. My husband and son were hesitant to try it, but they did and took seconds and thirds of it. I have enough left my lunch tomorrow.
Leigh Anne says
So glad you enjoyed it. It is a bit of a strange combination but oh so good!!!
Laura Brandenburg says
I made this and cooked the corn before I re-read and saw it wasn’t necessary. Also added grapes — we had some super-sweet organic grapes this week that deserved better than snack status. Very yummy indeed!
Taryn says
Looks like lots of people made it over to your blog to comment . . . The recipe does sound interesting.