Corn and Blueberry Salad Recipe

This Corn and Blueberry Salad is fresh, colorful and delicious. Great lunch or side dish staple and also a great party food!

This post is coming to you from Louisville, Kentucky! My little boys and I drove 740 miles in 11.5 hours yesterday. It sounds impossible, but we did not have even a single hiccup in our travels. I have some tired boys today, however. Thankfully our hosts are taking the BEST care of us. We have three more full days here before we move onto Charlotte. More on our travels another time! For now, you must put this on your summer salad list! I found it over at Better Homes and Gardens and it was fresh, addicting, zingy and sweet all at once.

Here's what you'll need: corn, blueberries, cucumbers, a jalapeño, half of a red onion, cilantro, lime juice, olive oil, cumin and salt.

Omit the jalapeños, if desired, but I promise the heat isn't over-powering.

Enjoy the salad AND your week!

Check out some of my other yummy salad options!

Corn and Blueberry Salad

SUPER fresh and yummy and always a hit.

Contributed by Megan Porta from

Published Jul 9, 2015

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Serves: 8-10

Total time: 15 min



  • 3 cups frozen corn
  • 1/4 cup water
  • 1 pint blueberries
  • 1 cucumber, peeled and chopped
  • 1/2 red onion, chopped
  • 1 jalapeño pepper, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • Juice from 2 limes
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  1. Add corn and water to a medium, microwave-safe bowl. Cover and cook for 4 minutes, or until heated through. Let cool and add to large bowl, along with blueberries, cucumber, red onion, jalapeño pepper, cilantro, lime juice, olive oil, honey, cumin and salt. Mix well and refrigerate until ready to serve.