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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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Cheryl says
It looks good. I recommended two of your recipes to Louisa at The Wednesday Chef for her trip to Italy…Told her this was another one of my FAVORITE blogs…
Karen says
What GORGEOUS photos!!!! And I love today’s weather!
Jackie says
It’s on the menu today, I trust you so I know it will be good.
Jenni says
This looks interesting but my family loves both corn and blueberries so I will give it a try and let you know what we think!!
Jane says
Leigh Ann,
Don’t feel bad. When I stumbled onto your web site I actually subscribed, just so I could try this salad! (My computer is down and I am borrowing one occassionally until mine gets back fom the geek squad and Best Buy! Almost 6 weeks and counting. ;-(
I have Blueberies and corn, but just haven’t made it yet. I was going to write AFTER I tried the recipe and loved it. (I’m just guessing now, but I do love to try out new recipes and delight my family with unusual fares.) BUt with this message I thought I ditch that and write sooner. Thanks for the inspiration.
Jane