Blueberry Corn Salad Recipe
This blueberry corn salad's sweet and savory honey-lime dressing gives a burst of fresh flavors to your taste buds, and it goes well with just about any grilled meat.


  1. Add corn to boiling water and cook until tender, about 10 minutes. Cut corn from the cob and let cool.
  2. Combine corn, blueberries, cucumber, cilantro, onion and jalapeño pepper in a large bowl with a lid.
  3. To make dressing, in a screw-top jar, mix lime juice, oil, honey, cumin, salt and pepper. Shake well.
  4. Add honey-lime dressing to corn mixture and toss. Cover and refrigerate overnight.

Nutrition Facts (per serving): Calories – 136, Fat –5.3g, Dietary Fiber – 2.8g, Protein – 2.6g, Vitamin C – 18%, Iron – 13%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Tips & Notes

Serve this corn salad as an appetizer, side dish or even a topping for grilled chicken or pork.


  1. Love the sound of this salad! The blueberries are an unusual touch but I can imagine they would work well, especially with that yummy dressing. Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!

  2. I have featured your salad this week! I have tweeted it, pinned it and shared it on my Facebook page. It will be featured on Summer Salad Sundays this coming Sunday. Thanks for linking up and I hope to see you again soon!


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