Kristin Porter

Last Minute 4th of July Recipe: Corn and Blueberry Salad

Got any big plans for the 4th of July this year?

My birthday is the day after, on the 5th (turning the big 3-0 this year!) so the holiday has always held a special place in my heart. As a kid it was fun to pretend that the colorful sparklers and crackling firework displays were a celebration meant just for me. As an adult I still revel in the dazzling light displays, but also look forward to a fabulous birthday feast with my family each year on the 4th.

Usually served potluck style, I know exactly what I’m bringing this year - Corn and Blueberry Salad. If there was ever a dish that shouted summer, this is it!

The season’s sweetest corn is quickly cooked and sliced off the cob, then tossed with garden-fresh cucumbers and juicy blueberries. Tossed in a light dressing of lime juice, honey, and a dash of smokey cumin, each bite is summery bliss.

A pop of jalapeno, cilantro, and red onion help balance out the sweet flavors, making this crunchy side dish appealing to all. It can be made in about 30 minutes, too, making it easy to whip up the day of your 4th of July cookout.

Start by placing 6 ears shucked sweet corn into boiling water for 5 minutes. Drain and cool slightly, then cut the kernels off the cob.

There are a variety of ways to get kernels off a corn cob, but here’s my no-fuss way: Lay the cob down on a cutting board then use a sharp knife to slice off an entire side. Rotate the corn so the cut side is now flat against the cutting board then make your way around the cob, slicing and rotating. No corn kernels flying around the kitchen, AND you get those coveted “sheets” of kernels!

Meanwhile, add 1 cup fresh blueberries to a large bowl.

Tip: Place leftover washed-then-dried blueberries (or any berries, for that matter) on a sheet pan lined with parchment paper then freeze for fresh blueberries throughout the colder months!

To the blueberries add 1 sliced cucumber, 1/4 cup each minced red onion and cilantro, and 1 seeded then chopped jalapeno pepper.

Add 2 Tablespoons each olive oil and fresh lime juice, 1 Tablespoon honey, and 1/2 teaspoon cumin then toss to combine.

Add the cooled corn kernels then toss again.

Serve right away for refrigerate for up to 24 hours.

Hope you enjoy this refreshing, cooling, sweet and savory summery side dish this 4th of July!

Click here for the Corn and Blueberry Salad Recipe >