Go Back
–+ servings
spoon in a bowl of blueberry corn salad
Print

Blueberry Corn Salad

Blueberry Corn Salad may sound like an unusual combo, but the flavor combination is a summer salad win!

Course Salad
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Calories 116kcal
Author Leigh Anne Wilkes

Equipment

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.

Notes

  1. If you prefer, you can grill corn before cutting it off the cob.
  2. Add some chopped jalapeno pepper to the salad for a little kick of flavor.
  3. Garnish with some chopped fresh cilantro or fresh basil for more color and additional flavor.
  4. Sprinkle some crumbled goat cheese or feta cheese on top of the blueberry corn salad.

Nutrition

Calories: 116kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 151mg | Fiber: 2g | Sugar: 6g | Vitamin A: 549IU | Vitamin C: 25mg | Calcium: 2mg | Iron: 1mg