Corn and Blueberry Salad


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.

Corn and Blueberry Salad
Photo: Andy Lyons
Prep Time:
25 mins
Cook Time:
5 mins
Chill Time:
1 day
Total Time:
1 day 30 mins


  • 6 ears fresh sweet corn, husked

  • 1 cup fresh blueberries

  • 1 cucumber, sliced

  • ¼ cup finely chopped red onion

  • ¼ cup chopped fresh cilantro

  • 1 jalapeño pepper, seeded and finely chopped*

  • 2 tablespoon lime juice

  • 2 tablespoon olive oil

  • 1 tablespoon honey

  • ½ teaspoon ground cumin


  1. 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.

  2. 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 (per serving)

152 Calories
6g Fat
26g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 152
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Sodium 211mg 9%
Total Carbohydrate 26g 9%
Total Sugars 9g
Protein 4g
Vitamin C 15.4mg 77%
Calcium 20.2mg 2%
Iron 0.9mg 5%
Potassium 348mg 7%
Folate, total 52.4mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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