Two Peas and Their Pod

Blueberry Corn Salad

The weather is perfect in Salt Lake City right now, which makes me want to lay on a blanket in the grass and do nothing else. Too bad my “to do” list is a mile long. I am behind after being in Seattle last week for BlogHer Food. I’m not complaining because Seattle was totally worth it, but that blanket in the sun is still calling my name:)

I finally made it to the store yesterday. We had no food in our house when we got home from Seattle. I picked up blueberries because they were on sale and sweet corn because it looked good. I made one of my favorite summer salads for dinner-Blueberry Corn Salad. It hit the spot!

This salad is light and refreshing. I love the pop of color and juiciness the blueberries add to the corn salad. The cucumbers also add a nice crunch. The salad is full of flavor thanks to the cilantro, jalapeño, red onion, and honey lime dressing.

Celebrate summer by making this Blueberry Corn Salad. It is simple to make and it can be made in advance which makes it perfect for summer bbq’s, picnics, and pool parties.

We have some salad leftover from dinner so I might sneak outside and lay on that blanket with a bowl of Blueberry Corn Salad. Sounds like a great lunch to me. And I know Caleb will appreciate being outside.

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Blueberry Corn Salad

Yield: Serves 6-8

Simple summer salad with blueberries, sweet corn, cucumbers, cilantro, jalapeño, red onion, and a honey lime dressing.


6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 cucumber, 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
1/4 teaspoon black pepper


1. In a large pot, bring water to boiling. Add corn. Cook for 5 minutes, or until tender. When cool enough to handle, cut corn from the cobs. Discard cobs.

2. In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. To make the dressing, whisk together lime juice, oil, honey, cumin, salt, and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve.

Note-you can make this salad a day in advance. It keeps well.

Recipe adapted from BHG

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103 Responses to “Blueberry Corn Salad”

  1. Joanne — June 13, 2012 @ 8:39 pm

    I’m thinking this would make for a fabulous father’s day salsa! Yum.

  2. Delish. I forgot how much I love the combo of blueberry and sweet corn!

  3. Katie — June 14, 2012 @ 3:57 am

    Wow, this looks like summer in a bowl! The local corn and blueberries haven’t started to arrive yet in my corner of the world, but when they do I’ll have this salad bookmarked to make. Thanks for the recipe!

  4. This salad looks so light and refreshing, any salad that has fruit and veggies is a winner to me.

    I made your coconut granola the other night and holy crap, I’m in love. I think it’ll be a new staple in my diet! Thanks so much for the recipe!

  5. Jennifer — June 14, 2012 @ 7:35 am

    This is such a creative way to use blueberries. I never would have thought about this combination before. Can’t wait to give it a try!

  6. vanillasugarblog — June 14, 2012 @ 9:31 am

    I adore blueberries!
    I eat 2 cups a day!
    they are the best for your skin

  7. This looks perfect! And how darn adorable is it that Caleb is taking the internet by storm this week in all of the bhf recaps?! 😉

  8. Pamela — June 14, 2012 @ 11:16 am

    What an interesting combo! I am definitely going to try this recipe this summer! Thanks for the great idea.

  9. marla — June 14, 2012 @ 11:55 am

    I love the idea of blueberries in salads and I do this often! Love it paired with the corn :)

  10. Julia — June 14, 2012 @ 12:38 pm

    I never thought to combine blues and corn… but that’s dang brilliant!
    Thanks for including a link to my salad too!

  11. Baking Serendipity — June 14, 2012 @ 5:37 pm

    This corn salad and a blanket in the sunshine are both calling my name! This looks fantastic…light and bright and perfect for summer :)

  12. Gerry @ Foodness Gracious — June 15, 2012 @ 1:37 am

    Wow, I would never have thought about mixing blueberries and corn except in a muffin or some cornbread. It sounds like a side for my next BBQ..

  13. Cookie and Kate — June 15, 2012 @ 3:46 pm

    I’ve never tried the fresh corn/blueberry combo, looks like I’ve been missing out!

  14. Kristina Vanni — June 15, 2012 @ 7:47 pm

    This looks great! So colorful and flavorful – I love your use of fresh fruits and veggies! Great way to keep it healthy!

  15. Melanie — June 15, 2012 @ 9:13 pm

    What a yummy looking salad, I want to make this for a BBQ tomorrow I’m wondering if I should mix it all together tonight or just keep it separate from dressing and mix it all when ready to serve. What do you think? And thanks for the wonderful recipe!

    • Two Peas replied: — June 15th, 2012 @ 10:11 pm

      I’ve made it the day before, with everything mixed together. It tasted great the next day! Enjoy!

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  17. Yummmm. I love corn in salads, especially if it’s grilled corn. :) Nice and cheap too for college summer days!

  18. Erin — June 18, 2012 @ 6:27 am

    Yum this was delicious!

  19. susan — June 18, 2012 @ 8:57 am

    love the idea of adding fruit to the corn!

  20. I could eat this all summer long, yum!!

  21. Sweetsugarbelle — June 21, 2012 @ 1:28 am

    I cannot wait to try this!!!

  22. Sprigs of Rosemary — June 24, 2012 @ 12:29 pm

    I tried this recipe from BHG a couple years ago, too, and fell in love with it. I’m always looking for new things to do with blueberries since I’m blessed with 10 great bushes! I like your tweaks — and since this is blueberry season here, I’m ready!

  23. DivaEatsWorld — June 24, 2012 @ 6:26 pm

    I love fruit & veggies salads. This looks beautiful. I need to try this.

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  25. valerie — July 11, 2012 @ 12:29 pm

    My friend made this salad and it was scrumptious! I would like to make it tonight but am out of fresh corn. Could I somehow use frozen corn instead?

    • Two Peas replied: — July 11th, 2012 @ 12:32 pm

      Sure, you can use frozen corn!

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  27. Katie — August 3, 2012 @ 4:09 pm

    I made this last night and it was delicious. I just used raw corn because it was too hot in my kitchen to boil water. :) Thanks!

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  33. Sarah — June 4, 2013 @ 8:52 pm

    After seeing your “20 summer salad” recipes, I picked this one for a weekend BBQ/potluck. It was very tasty- thanks! The blueberries sort of looked like olives, so I think that fooled some people. I will make it again.

  34. Chris H. — June 10, 2013 @ 7:39 am

    LOVE this salad! Was a huge hit at a pot luck with the office staff. Will definitely be making this again…will probably have to double the recipe next time!

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