Blueberry and Corn Summer Salad

As you all know, I’m re-painting my kitchen. That’s such a simple way to put it. Sanding….painting…sanding…drilling…priming and so on. In between all of that, the Imp needs to eat and so does the Imp’s mate.

I’ve seen corn grow from a seed to tassel to full grown ears because of a small garden my father would grow every summer. Now I’m blessed with living among the famous Brentwood corn, which I purchase from the local fruit stands. No one can beat fresh corn from your own yard but Brentwood corn is the best. I’ve often heard the story of my Grandfather going all the way to Brentwood to pick up corn right before I was born. My family loves Brentwood corn but on that day, I won out. I was so cute that the Brentwood corn was null. Yes, my family compares me with corn.

I am a corn snob. I am a salad snob. I am a tomato and cucumber snob also. Ok…I just love my fresh veggies. I blame that on our summer gardens with; fresh cucumber, tomatoes, green beans and corn (yellow, white and bi-color). Mom would just shave the skin off of the cucumber and had me a salt shaker, there was lunch.

This recipe that I bring to you, will bring all of the freshness summer can give…except the blueberries but due to globalization, we can have them year around. The honey is local, the corn is local and supposedly all of the other ingredients besides the cilantro. Give it a shot, you will not be disappointed!! My parents are known for their potato salad…this salad is not mine but will be brought to any gathering that this summer has to offer.

Here is the original link to the salad, from Two Peas and Their Pod. Great website for recipes and what not’s. Check it out!

The beginning of my future salad, a baby cucumber.

The beginning of my future salad, a baby cucumber.

When I first found this recipe, it was for  cucumbers. I now grow my own little garden and usually have a good turn out. A few years ago, I had tons of cucumbers and squash. The squash had invaded most of the container planter. The cucumber had rapped their little arms over my greens beans and suffocated them out. With all of the mayhem, I had plenty of cukes and squash. This year…I separated the hoodlums from the general population.


Cucumber Death Grip

Cucumber Death Grip



This year, I should still get quite a few cucumbers. With Brentwood corn in full swing, I can make the salad anytime. The only change I made with the recipe above is added 1 cup Quinoa, only 4 ears of corn and doubled the sauce.  Please see my notes below on how I’ve changed the recipe and how it may help you make yours!



Blueberry Corn Salad

Ingredients:Stuff for salad

6 ears fresh sweet corn, husked ← I only used 3-4 ears

1 cup fresh blueberries

1 cucumber, sliced ← Seeds removed

1/4 cup finely chopped red onion

1/4 cup chopped fresh cilantro

1 jalapeno pepper, seeded and finely chopped

1 cup of Quinoa (optional) ←  I thought quinoa would make a nice addition to the salad.

It adds a great nutty flavor and adds a little bit more protein. It will double your salad amount.   




2 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon honey

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper



1. In a large pot, bring water to boiling. Add corn. Cook for 5 minutes, or until tender. When cool enough to handle, cut corn from the cobs. Discard cobs. ← I do not blanch my veggies, especially corn. I feel it takes out the flavor and is pointless. Just cut up the cobs and move on.

Easy way to remove corn kernels from cob. Simply add a small bowl and cut the cut on top of it. This way the kernels just fall to the side and you can cut all the way down the cob.

Easy way to remove corn kernels from cob. Simply add a small bowl and cut the cut on top of it. This way the kernels just fall to the side and you can cut all the way down the cob.

2. In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. To make the dressing, whisk together lime juice, oil, honey, cumin, salt, and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve. I doubled the sauce when I added the Quinoa. After making this salad a few time, you probably will not measure your sauce ingredients. Brentwood corn is supper sweet, so I may add less honey or LESS lime juice Last time I made this, the blueberries were tart, so I added less lime juice.. Go by taste because of the sweetness of the corn and blueberries.

Note-you can make this salad a day in advance. It keeps well. ←Only if you remove the seeds from the cucumbers. Cucumbers release their juices once cut open, this will dilute your sauce and make the salad running.

Finished meal with the Quinoa…Quinoa is not very photogenic.

Blueberry, Corn and Quinoa Salad

Blueberry, Corn and Quinoa Salad

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