Blueberry Corn Salad
This salad is a bright combination of juicy blueberries, sweet corn, crisp veggies, and a tangy dressing. It’s refreshing, colorful, and perfect as a side dish for BBQs, picnics, or light meals.
Prep time: 15 minutes
Cook time: 5–7 minutes
Total time: 15–20 minutes
Serves: 3–4
Ingredients
For the salad:
2 cups fresh blueberries
2 cups corn kernels (fresh, canned, or frozen)
1 cup cucumber, diced
½ cup cherry tomatoes, halved
¼ cup red onion, finely chopped
¼ cup fresh basil or cilantro, chopped
¼ cup crumbled feta cheese
For the dressing:
3 tbsp olive oil
2 tbsp lemon or lime juice
1 tsp honey or maple syrup
Salt and black pepper, to taste
Instructions
Prepare corn (optional):
For extra flavor, sauté corn in a skillet over medium heat for 5–7 minutes until slightly charred. Let cool.
Make dressing:
In a small bowl, whisk together olive oil, lemon/lime juice, honey, salt, and pepper.
Assemble salad:
In a large bowl, combine blueberries, corn, cucumber, tomatoes, red onion, and herbs.
Add dressing:
Pour dressing over the salad and toss gently to combine.
Add cheese:
Sprinkle feta cheese on top if using.
Serve:
Serve immediately or chill for 15–30 minutes for enhanced flavor.
Notes & Tips
Flavor boost: Grilled or charred corn adds a smoky contrast to the sweetness.
Herb choice: Basil gives a sweet note, while cilantro adds a fresh, zesty touch.
Add protein: Toss in grilled chicken, shrimp, or chickpeas for a complete meal.
Extra crunch: Add chopped nuts or seeds.
Make it vegan: Skip feta or use a plant-based alternative.
Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Fresh is best, but thawed frozen blueberries can work—just drain excess liquid.
Q: Can I make this ahead of time?
A: Yes, but add herbs and cheese just before serving for freshness.
Q: How long does it last?
A: Up to 2 days in the fridge, though best enjoyed fresh.
Q: Can I make it spicy?
A: Add jalapenos or a pinch of chili flakes for a sweet-spicy combo.
Nutritional Information
Calories: 180–220 kcal
Protein: 3–5 g
Carbohydrates: 20–24 g
Fiber: 3–4 g
Fat: 10–12 g
Sugar: 10–14 g
Sodium: 150–250 mg