Best 3 Corn Blueberry Salad Recipes

Indulge in a symphony of flavors with our refreshing Corn Blueberry Salad, a delightful blend of sweet corn, juicy blueberries, crisp red onions, and tender baby spinach, tossed in a tangy lemon-poppy seed dressing. This vibrant salad offers a delightful contrast of textures and a burst of colors, making it a perfect side dish for any summer gathering.

Alongside the Corn Blueberry Salad, we present a collection of equally delectable recipes to tantalize your taste buds. Discover the savory goodness of our Grilled Corn Salsa, a smoky and flavorful salsa made with grilled corn, roasted tomatoes, and a hint of lime. Experience the unique fusion of flavors in our Corn and Black Bean Salad, where sweet corn and black beans are combined with a zesty cilantro-lime dressing.

For a creamy and satisfying treat, try our Corn Chowder, a hearty soup featuring sweet corn, potatoes, and bacon, simmered in a rich and creamy broth. And for a sweet ending to your meal, indulge in our Blueberry Buckle, a classic dessert that combines juicy blueberries with a tender and buttery cake batter, topped with a crunchy streusel topping.

With a variety of recipes to choose from, this article offers something for every palate. From the refreshing Corn Blueberry Salad to the hearty Corn Chowder and the indulgent Blueberry Buckle, these recipes are sure to become favorites in your kitchen. So, gather your ingredients, put on your apron, and embark on a culinary journey filled with delightful flavors and unforgettable dishes.

Let's cook with our recipes!

CORN & BLUEBERRY SALAD

Corn & Blueberry Salad image

This colorful make-ahead salad is from the June 2010 issue of Better Homes and Gardens. It's an unusual combination flavors, colors and shapes that makes this a pretty and tasty salad.

Provided by Wish I Could Cook

Categories Salad Dressings

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

6 ears fresh corn
1 cup fresh blueberries
1 small cucumber, sliced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin

Steps:

Cook corn in boiling water for 5 minutes or until tender. (Or roast on grill.).
In serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno.
For dressing, combine lime juice, oil, honey, cumin, and 1/2 t salt. Combine well. Add to salad and toss.
Cover and refrigerate overnight.

Nutrition Facts : Calories 154.8, Fat 5.8, SaturatedFat 0.8, Sodium 16, Carbohydrate 26.7, Fiber 3.5, Sugar 9.5, Protein 3.6

BLUEBERRY CORN SALAD

BLUEBERRY CORN SALAD image

Categories Side Fourth of July Corn

Yield 6-8 People

Number Of Ingredients 12

Ingredients

6 corn cobs
1 cup blueberries
1 cucumber sliced
1/2 cup chopped red onion
1/4 cup chopped cilantro
1 jalapeÃÂ±o chopped
2 tbs lime juice
2 tbs oo
1 tbs honey
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper

Steps:

Cut corn off Cobb and combine with berries, cucumber, red onion, cilantro and jalapeÃÂ±o. Dressing - whisk together lime, oil, cumin, honey salt & pepper. Pour over salad and mix. Cover and refrigerate. Can make a day ahead.

WHITE BALSAMIC BLUEBERRY, CORN AND FETA SALAD

White Balsamic Blueberry, Corn and Feta Salad image

I'm not typically a huge fan of summer corn, but when it comes to this sweet, salty, refreshing salad, I can't put my fork down. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories Lunch Side Dishes

Time 50m

Yield 10 servings

Number Of Ingredients 8

Ingredients

8 medium ears sweet corn
3 tablespoons olive oil
3 tablespoons white balsamic vinegar
1 tablespoon minced fresh chives, plus more for garnish
3/4 teaspoon kosher salt
1/4 teaspoon pepper
1 cup fresh blueberries
1/2 cup crumbled feta cheese

Steps:

Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat about 20 minutes or until tender, turning often. Cut string and peel back husks. Cool slightly. Cut corn from cobs; transfer to a large bowl., In a small bowl, whisk the oil, vinegar, chives, salt and pepper. Pour over corn; toss to coat. Gently fold in blueberries and feta. Garnish with additional chives as desired.

Nutrition Facts : Calories 133 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 210mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

Tips:

Use fresh ingredients. Fresh corn and blueberries will give your salad the best flavor. If you can't find fresh corn, you can use frozen or canned corn, but fresh is always best.
Blanch the corn. Blanching the corn will help to preserve its color and flavor. To blanch the corn, bring a large pot of water to a boil. Add the corn and cook for 3-4 minutes, or until the corn is tender. Drain the corn and immediately plunge it into a bowl of ice water. This will stop the cooking process and keep the corn from overcooking.
Use a variety of colors of blueberries. Using a variety of colors of blueberries will add visual interest to your salad. You can use fresh blueberries, frozen blueberries, or dried blueberries.
Add some crunch. Adding some crunch to your salad will help to balance out the sweetness of the corn and blueberries. You can add crunch by adding chopped nuts, seeds, or crumbled bacon.
Use a light dressing. A light dressing will help to keep the salad from becoming too heavy. You can use a vinaigrette, a yogurt dressing, or a simple lemon-herb dressing.

Conclusion:

Corn and blueberry salad is a refreshing and delicious side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste. With its sweet and savory flavors, corn and blueberry salad is sure to be a hit with everyone at your table.