Add a bright, fresh side dish to your menu with this Corn and Blueberry Salad recipe. Cilantro, lime, and jalapeno infuse this summer salad with south of the border flavors.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.

Instructions Checklist
  • In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings.

Nutrition Facts

152 calories; 6 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 0 mg cholesterol; 211 mg sodium. 348 mg potassium; 26 g carbohydrates; 3 g fiber; 9 g sugar; 4 g protein; 0 g trans fatty acid; 437 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

Reviews (3)

192 Ratings
  • 5 star values: 120
  • 4 star values: 22
  • 3 star values: 21
  • 2 star values: 9
  • 1 star values: 20
Rating: 5.0 stars
A great salad. I’ve made this many times and it’s always a hit. I love being able to use seasonal produce to create a side dish with unexpected combinations!
Rating: 5 stars
Made this several times. Only change I made was to add more blueberries. In the winter I use vacuum packed corn. Great recipe.
Rating: 4 stars
4 stars, yummy & easy, different, sweet/a little tart, a colorful salad that company enjoyed & that I'll make again! I especially liked that you could make 24 hours in advance, but I just whisked the dressing in a bowl. Had a little kick, but not really spicy. I'd say it easily serves 8-10.