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Blueberry Corn Salad

There’s something so refreshing about cold salads in summer. In recent years we’ve tried a few that have some unconventional combinations like strawberry poppy seed salad or watermelon and mint. This blueberry corn salad is kind of in the same vein, bringing together a traditionally savory ingredient with a traditionally sweet one.

This salad works so well together in part because corn is naturally sweet and because blueberries go well with so many foods. I will often add a sprinkle of fresh blueberries to a regular salad, even ones that have lots of spicy dressing or pieces of chicken. Their flavor is so fresh and juicy and a little tart that they enhance almost everything you could think to add them to.

Blueberry Corn Salad

In case you’re worried this will be a sweet salad there’s also some feta cheese in there to even everything out and to add balance. Even though corn is sweet, it also happens to go perfectly with most cheeses.

To add some zing to the salad there’s lemon zest and some balsamic vinegar as well as some chives. It might not sound like it goes together, but trust me it does! It’s a great side dish that goes with a lot of different kinds of meals. And, it’s so easy to make.

You can use frozen corn that’s been thawed to make it even easier. But, this salad is a great one to use up leftover corn on the cob as well. Simply cut the kernels off with a knife and add them to the mix.

Blueberry Corn Salad

For an easy and tasty summer side this blueberry corn salad might not be traditional, but boy, is it tasty!

Serves 8-10

40m prep time

20m cook time

234 calories

3.0
Rated 3.0 out of 5
Rated by 1 reviewers

Allergens: Milk, Citrus

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Ingredients
  • 8 medium ears sweet corn (or 6 cups/ 48 oz frozen corn, thawed)
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon minced fresh chives, plus more for garnish
  • 1/2 tablespoon lemon zest
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup fresh blueberries
  • 1/2 cup crumbled feta cheese
Preparation
  1. Peel corn ears. Soak in cold water for 20 minutes. Then drop into boiling water and cook for 2 minutes.
  2. Allow to cool for 10 minutes before slicing kernels from ears. Or use frozen and bring to room temperature.
  3. Whisk together olive oil, vinegar, and lemon juice. Stir in chives, lemon zest, salt, and pepper.
  4. Add corn and blueberries to large bowl. Pour dressing over top and toss to combine. Top with feta cheese and extra chives.

Recipe adapted from Taste of Home.