Blueberry Corn Salad
I love all the refreshing summer salads that come with this time of year and this Blueberry Corn Salad is a must make for your summer cookout. Not only is it so simple to make but it’s made with all the fresh summery ingredients like sweet corn and blueberries.
I can’t get enough of all the salads this time of year! The last thing I want to be doing is turning my oven on to cook when it’s 100 degrees out, so these are great for mixing up in a bowl and serving. This Blueberry Corn Salad was inspired by a recent salad I had when I was visiting West Palm. I knew I needed to recreate a version at home to share with you! The flavors of the fresh blueberries, sweet corn, queso fresco all tossed in a lime vinaigrette is so good. It’s perfect to serve with chips for dipping or have it alongside some protein for a simple summer side.
If you want a delicious, fresh addition to your summer menu, be sure to add this salad to it!
What you need for Blueberry Corn Salad:
- Sweet Corn
- Blueberries
- Queso Fresco
- Cilantro
- Tomatoes
- Avocado
- Lime
- Lime zest
- Extra Virgin Olive Oil
- Maple syrup
- Garlic powder
- Coriander
- Sea salt
- Optional: chips for dipping
How to make this Blueberry corn salad:
- Start by boiling the sweet corn on the cob for 4-5 minutes.
- In a large bowl, combine corn, blueberries, tomatoes, cilantro, queso fresco and avocado.
- In a small jar, mix together dressing ingredients: olive oil, lime juice, lime zest, cilantro, maple syrup, coriander, garlic powder, sea salt.
- Pour dressing on top of blueberry corn mixture. Mix to combine.
- If serving, top with additional queso fresco and cilantro.
- Serve as a dip with chips! Enjoy!
How to store your leftovers:
It’s best to store any leftovers in a sealed container in the fridge! I like using these for easy storage.
If you want to switch it up, try doing this instead:
Use frozen sweet corn instead of the cob–fresh is always better for this though!
Switch the queso fresco for a crumbled feta cheese!
If you like this recipe, you may enjoy these on One Balanced Life:
- Chopped Broccoli Cauliflower Salad
- Summer Shrimp Bowls
- Cantaloupe Cucumber Summer Salad
- Shrimp Tostadas with Pineapple Salsa
FAQs:
Yes! It can be prepped a few hours before serving it. I do recommend making and serving it on the same day.
Yes, it is best for this recipe to use sweet corn. It adds the ultimate sweetness to this dish!
I’ve been using these bowls which double as a mixing and storage bowl. Love it!
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Blueberry Corn Salad
This Blueberry Corn Salad is a delicious summer salad to add to your next cookout menu! So easy to make and just a few simple ingredients too.
Ingredients
- 2 cups sweet corn (3 corn on cobs)
- 1 avocado, diced
- 1 cup tomato, diced
- 1 pint blueberries
- 1/2 cup queso fresco, crumbled
- 2 tbsp cilantro
- 1/4 cup extra virgin olive oil
- 2 small limes, juiced
- 1/2 zest of small lime
- 1/2 tbsp maple syrup
- 1/2 tbsp cilantro
- 1/2 tsp coriander
- 1/2 tsp garlic powder
- 1 tsp sea salt
- optional: cilantro and queso fresco for topping
Instructions
- Start by boiling the sweet corn on the cob for 4-5 minutes.
- In a large bowl, combine corn, blueberries, tomatoes, cilantro, queso fresco and avocado.
- In a small jar, mix together dressing ingredients: olive oil, lime juice, lime zest, cilantro, maple syrup, coriander, garlic powder, sea salt.
- Pour dressing on top of blueberry corn mixture. Mix to combine.
- If serving, top with additional queso fresco and cilantro.
- Serve as a dip with chips! Enjoy!
