Blueberry Corn Salad with Honey Lime Vinaigrette is packed with fresh corn, blueberries, cilantro, red onion, and delicious honey lime vinaigrette. Jump to Recipe keyboard_arrow_down
Blueberry Corn Salad with Honey Lime Vinaigrette brings together all the best summer flavors in a simple, picnic ready salad that is packed with flavor and full of bright, fresh fruits and vegetables. Serve it with Spice Rubbed Grilled Salmon or Pesto Chicken.
Growing up in New England, we couldn’t wait for corn season to hit when we could find the most delicious, sweet corn at virtually every roadside farm stand. We’d stop on our way home, jump out to grab at least a dozen ears, and usually beg for a few pieces of homemade fudge. Then we would stuff our payment into a little wooden, honor system box, jump back in the car, and argue about who would be in charge of shucking it once we were home.
This past week, when I saw the first of the summer corn popping up at the market, I couldn’t wait to get it home and throw it on the grill. In my excitement, I bought about 6 ears too many, but ended up using the leftover grilled corn to make this amazing Blueberry Corn Salad and we couldn’t have loved it more.
The combination of the grilled corn with sweet blueberries, cilantro, red onion, and jalapeno just works. Plus the addition of the honey lime dressing – it’s exactly what you want to eat all summer long. Perfect for picnics, summer gatherings, or an easy weeknight side dish. Plus the leftovers make a great addition to salads, sandwiches, and as a salsa for grilled meats.
Tips for Making Blueberry Corn Salad
- Although I love the taste of grilled corn in this recipe, you could also use boiled corn or even use raw corn in the salad if it’s especially sweet. And if you can’t find any good fresh corn, defrosted frozen corn can be a good stand in.
- Blueberries are my favorite fruit to include in this salad, but it’s also delicious with peaches or mango. And although I haven’t tried it yet, I imagine strawberries would work as well.
- Since I like a touch of spice in everything, I use a jalapeno in the salad but you could easily leave it out or serve it on the side.
- For a vegan version of the salad, use agave instead of honey in the dressing.
- To switch up the flavors, consider using fresh basil instead of the cilantro. It adds a really delicious herbal element to the salad that’s hard to beat.
- A lot of people love adding cheese to this salad. Consider using feta cheese, goat cheese, or queso fresco. In my opinion, creamy and crumbly cheeses like these work best.
How to grill corn for salads?
If you want to have grilled or roasted corn for your salad, there are a few options to get that deliciously charred corn. Here are the easiest ways:
- Remove the corn from the husk. Wrap the corn in a thin layer of foil. Place on the grill and cook for 10 minutes, rotating 1-2 times during cooking. Using this method, ensure the corn is both steamed (from being wrapped in foil) and charred at the same time.
- For a really quick option, you can char the corn directly on the stovetop if you have a gas range. Simply turn on the flame and place the corn on the grate. Let it cook for 1-2 minutes and then turn and cook on the other side. It is up to you whether you cook the corn beforehand. Personally, I like the taste of sweet, raw corn but not everyone does.
- If your corn is already cooked (or for canned/frozen corn), you can fake the grilled flavor in a skillet. Add a thin layer of oil and add the corn. Press into a single layer and cook over high heat, without moving it, for 3-4 minutes until it begins to brown. Stir and repeat.
Looking for more summer salads?
- Ranch BLT Pasta Salad
- Israeli Chopped Salad
- Grilled Vegetable Caprese Salad
- Honey Lime Kale and Quinoa Salad
- Watermelon, Feta, and Cilantro Salad
Here are some tools I used when preparing this recipe:
- Honey: Since honey is a main flavor is this recipe, the honey you use will make a big difference. Ideally you want a natural honey that hasn't been overly filtered and doesn't have a lot other added sweeteners (unfortunately I am looking at you honey bear). For cooking meats, I tend to reach for orange blossom honey since I love the citrus undertones but any delicious, natural honey will work.
- Citrus juicer: I can't live without my citrus juicer since we put lemon and lime on almost everything. I use this handheld version and its the first one that has held up for years after constant use.
- Salad bowls: When I am making a salad for a quick meal at home, I usually reach for these simple glass bowls for both making the salad and serving it. I love that them come with an optional lid so I can just toss the leftovers in the fridge after the meal. For fancier meals or when we have friends over, this is my go-to salad bowl.
Blueberry Corn Salad with Honey Lime Vinaigrette
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- 3 U ears fresh corn
- 1 cup blueberries
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1/2 U jalapeno pepper, seeded and diced
- 1 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tbsp honey
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp cumin
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For grilled corn: Grill the corn for 8-10 minutes, turning a few times, until the corn is lightly browned on all sides. Cut the corn from the husk.
Mix together the lime juice, olive oil, honey, salt, pepper, and cumin to create the dressing.
Toss together all the ingredients with the dressing. Season with salt and pepper if needed.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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