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Simple Blueberry Corn Salad Recipe for Summer

Our blueberry corn salad recipe is so easy to throw together with fresh, frozen, or canned ingredients. Refreshing and light, this unique salad makes the perfect summer side dish.

Blueberry corn salad in a large white serving bowl with spoon

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Why you will love this easy blueberry corn salad

While blueberries and corn might seem like a strange combination, they actually go together incredibly well. 

Blueberries are nice and juicy with a slight tang, while the corn is sweet and starchy. The mix of flavors, textures, and contrasting colors is so impressive, that the simplest vinaigrette is all you need to tie it all together.

I love making this salad with fresh picked corn and blueberries, but there are also a lot of other options that I’ll include below in the ingredient substitutions.

A bowl of corn and blueberry salad served with a grilled salmon fillet and roasted broccoli.

Scroll down for the full Blueberry Corn Salad measurements and instructions on creating this recipe – including a free printable recipe!

Ingredients

  • 3 ears corn on the cob (I recommend a sweet corn)
  • 2-3 cups blueberries 
  • 1/4 cup apple cider vinegar (or other vinegar of your choice)
  • 2 TBS olive oil
  • 1 tsp salt (I like a pink Himalayan salt, or a coarse salt like Alaea Hawaiian salt)
  • Fresh cracked pepper to taste
Ears of corn, blueberries, oil, vinegar, pink salt, and pepper laid out to make blueberry corn salad

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Another unusual but stunning summer dish is my Hawaiian papaya and crab salad recipe. You won’t believe it until you try it!

How to Make Blueberry Corn Salad

PRO TIP: If you want to add even more depth of flavor to this simple side dish, try grilling the corn after shucking. The char marks on the kernels will give a slightly smoky, earthy flavor that then gives way to sweet and tangy.
3 ears of grilled corn on the cob for making a blueberry corn salad
  1. Start by cooking your corn. While grilling is my preferred method, boiling works great too. 
    • TO GRILL: Remove husks and silk from corn. Place corn directly on a grill preheated to medium high. Cook 3-4 minutes on each side, turning once char marks begin to appear. Corn should be finished in 10-15 minutes.
    • TO BOIL: Bring a large pot of water to a boil.  Shuck corn (take off the husks and silk) and drop carefully into the pot.  Boil for 8 minutes then remove with tongs.
  2. Let the corn cool if you have time. If not, stick a fork in the top of the cob to hold it still.
  3. Using a knife, stand cob on its end and cut the corn kernels off of the cob by holding the knife perpendicular and cutting straight down.  Woman in pink shirt slicing kernels off a cob of grilled corn
  4. Mix the corn, blueberries, vinegar, olive oil, salt, and pepper in a large bowl.  Add additional salt or pepper to taste.  Close up of blueberry corn salad in a white bowl with grilled salmon topped with lemon slices in the background
  5. Cover and refrigerate for at least 15 minutes before serving so flavors can meld.

Blueberry and Corn Salad Ingredient Variations

Break out the special salt – You can absolutely make this simple salad with regular table salt or kosher salt. But because the ingredients are so simple, this is a great opportunity to use artisan salts.

Pink Himalayan salt is my go to for everyday cooking. I also love using Alaea red salt from Hawaii. The big grains have a great crunch, and there’s also a subtle flavor difference from all the minerals.

Clear bag of coarse red salt that says Alaea Sea Salt

A flaky Maldon salt would also be a lovely variation.

Fresh, canned, or frozen corn – I love fresh corn season. We can often get ears of corn for just 15-20 cents each at our local farm. Last year I started growing a few corn stalks myself just for making this corn and blueberry salad recipe.

A shucked cob of fresh white and yellow sweet corn leaning on two more unshucked ears of corn.

If your corn is freshly picked, you don’t even need to cook it. Just slice the kernels off and use them in the salad. If you’ve bought it in the grocery store, cooking is a better option.

Don’t have fresh corn? Simply thaw frozen corn, or drain canned corn to use in the salad.

DID YOU KNOW YOU CAN PRESERVE CORN IN THE FREEZER?

How to cook the corn – My favorite method of cooking the corn for blueberry corn salad is to grill it. You can grill corn in its husks, but I like shucking it to cook the kernels directly on the grill.

If you don’t have a grill, here’s how to boil perfect corn on the cob.

A white bowl of corn kernels with char marks from grilling

Whether you grill or boil them, it’s easiest to cook the corn ON the cob, then slice the kernels off for the salad.

Artisan vinegars – Just like the artisan salts, this simple salad is an opportunity to try out any artisan vinegars you might have. Our local blueberry farm has a blueberry vinegar they make that is absolutely perfect in this salad.

I’ve also used a pear vinegar, and champagne vinegar with great results. If you don’t have any fancy vinegars, don’t worry. Apple cider vinegar is perfect and you aren’t missing out.

Can you make corn and blueberry salad with frozen blueberries?

You can make blueberry and corn salad with frozen blueberries, but the texture of the berries will be different from using fresh. Your berries will also stain the corn as they begin thawing and releasing their juice. So I recommend fresh blueberries for the best results.

What to serve with Blueberry Corn Salad

Blueberry corn salad served with BBQ chicken, oven potato wedges, and sugar snap peas

While blueberry corn salad goes with pretty much any meat, our favorite main dish to pair it with is salmon.

Cedar Plank Salmon Grilled
This cedar plank salmon grill recipe is bursting with flavor and color.
Lemon pepper salmon fillet on a white plate with a quinoa salad and glass of white wine
This lemon pepper salmon is a classic for a reason. And the flavors blend perfectly with the blueberry corn salad.
Microwave Salmon Recipe
If you’re in a hurry, you can use canned or frozen corn for your salad, then serve it with this 5 minute microwave salmon.
BBQ chicken recipe
BBQ chicken is another classic summertime favorite that we love to have the blueberry corn salad alongside.

PIN TO SAVE FOR LATER

Don’t lose this recipe! Pin the image below to save this post. Then you can leave a photo in the comments of the pin once you’ve made this blueberry corn salad for yourself. 

Blueberry Corn Salad served with salmon and roasted broccoli

We love seeing your creations! So feel free to leave any changes you make in the comments below.

Printable Blueberry Corn Salad Recipe Card

Yield: 3 1/2 cups

Blueberry Corn Salad

blueberry corn salad in a white bowl served with salmon and roasted broccoli

Fresh blueberries and corn are tossed with oil, vinegar, salt and pepper, for a simple summer salad that is surprisingly flavorful.

Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 15 minutes
Total Time 40 minutes

Ingredients

Instructions

  1. Start by cooking your corn. While grilling is my preferred method, boiling works great too. 
  2. TO GRILL: Remove husks and silk from corn. Place corn directly on a grill preheated to medium high. Cook 3-4 minutes on each side, turning once char marks begin to appear. Corn should be finished in 10-15 minutes.
  3. TO BOIL: Bring a large pot of water to a boil.  Shuck corn (take off the husks and silk) and drop carefully into the pot.  Boil for 8 minutes then remove with tongs.
  4. Let the corn cool if you have time. If not, stick a fork in the top of the cob to hold it still.
  5. Using a knife, stand cob on its end and cut the corn kernels off of the cob by holding the knife perpendicular and cutting straight down. 
  6. Mix the corn, blueberries, vinegar, olive oil, salt, and pepper in a large bowl.  Add additional salt or pepper to taste. 
  7. Cover and refrigerate for at least 15 minutes before serving so flavors can meld.

Notes

  • If your corn is freshly picked, you don’t even need to cook it. Just slice the kernels off and use them in the salad. If you’ve bought it in the grocery store, cooking is a better option.
  • Don’t have fresh corn? Simply thaw frozen corn, or drain canned corn to use in the salad.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 109Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 389mgCarbohydrates: 16gFiber: 2gSugar: 7gProtein: 2g

Nutrition information is an estimate only.


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10 thoughts on “Simple Blueberry Corn Salad Recipe for Summer”

  1. Wow, blueberries and corn? What a unique and wonderful combination both in flavors AND color! I HAVE to try and find a bottle of Blueberry Vinegar! It sounds amazing! Beautiful sunset pictures as well!

    Reply

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