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5 from 9 votes

Blueberry Corn Salad

Recipe from Two Peas and Their Pod

Simple summer salad with blueberries, sweet corn, cucumbers, cilantro, jalapeño, red onion, and a honey lime dressing.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American
Servings: 8
Calories: 133kcal


  • 4 cups fresh sweet corn (4 large ears sweet corn, kernels removed)
  • 2 cups fresh blueberries
  • 1 seedless cucumber, diced
  • 1/3 cup finely chopped red onion
  • 1/3 cup chopped fresh cilantro
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1/2 teaspoon ground cumin
  • Kosher salt and black pepper, to taste


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


Feel free to add avocado and/or crumbled feta cheese or queso fresco. You can use frozen corn, but fresh is best for this salad. If you don’t like cilantro, use basil instead


Calories: 133kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 13mg | Potassium: 305mg | Fiber: 3g | Sugar: 11g | Vitamin A: 262IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 1mg