Sometimes you come across a recipe that sounds so different, you just have to try it! I love all the ingredients in this Corn and Blueberry Salad, but I never would have thought of putting them together myself! What a brilliant idea this salad is…a sweet and savory mix of lots of yummy, healthy ingredients. The sweetness of the corn complements the blueberries…and the red onion, jalapeno, and cilantro give this salad a nice savory punch. And I have to mention the cucumbers, too, that give this summery side dish a great crunchiness. All of these ingredients are marinated overnight in a slightly sweet and savory dressing, which I think would be good on a salad, too. I found this recipe at Better Homes and Gardens and I changed it slightly by adding extra blueberries–one cup just didn’t seem like enough, so I doubled it to 2 cups. I’m glad I did…I thought it was just the right amount!
CORN AND BLUEBERRY SALAD slightly adapted from Better Homes and Gardens
Makes 6 to 8 servings
- 6 ears of fresh sweet corn, husked (or substitute 4 1/2 cups of frozen corn, unthawed)
- 2 cups blueberries
- 1 cucumber, thinly sliced
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and finely chopped
- 2 Tablespoons lime juice
- 2 Tablespoons olive oil
- 1 Tablespoon honey
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
In Dutch oven, bring salted water to boiling. Add fresh corn (or frozen corn, if using). Cook, covered, 5 minutes, or until tender (if using frozen corn, just cook about 2 to 3 minutes). When cool enough to handle, cut corn from cobs. In a serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. For dressing, in screw-top jar, combine lime juice, olive oil, honey, cumin, and 1/2 teaspoon salt. Cover and shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). This is such a unique way to use blueberries! What creative recipes have you used blueberries in?
I’ve always wondered if this combo would work. I’m glad to know it does and can’t wait to try it! Thanks!
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It is an unusual combination of ingredients, but I really liked it–hope you do, too!
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It definitely sounds and looks good! I’ve only used blueberries in pies, cobblers and on top of yogurt. Not too creative with food over here 🙂
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Well, those all sound like a great way to use blueberries, Anne! 🙂
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LOVE the napkin! The salad looks so fresh and colourful! I make corn, pepper and feta salad. Never combined it with blueberries! Cool!
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Your salad sounds great, too–love the idea of adding Feta!
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i love corn, going to get it tomorrow and try out your recipe
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Hope you like it! 🙂
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Me encanta. Lo probaré 😉
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That is really different but I can so see how that works. A little sweet and a little savoury. I first thought those blue black things in your salad were olives. I am delighted to see they are blueberries. Kind of refreshing and a great side when grilling. Take Care, BAM
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Those blueberries do look like olives in that photo! 🙂 It would be a great side for a grilled main dish!
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