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Blueberry Corn Salad

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"When fresh sweet corn and blueberries are at their peak ripeness, this summer salad with cucumbers, radishes, and chopped jalapeno chiles makes a great salad for barbecues."
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40 m servings 131 cals
Original recipe yields 10 servings


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  1. Remove husks and silks from corn. Brush with 1 tablespoon of the olive oil and season with salt and pepper. For a gas or charcoal grill, grill corn on the rack of a covered grill directly over medium heat for 8 to 10 minutes, turning occasionally or until tender and lightly charred. (Or for a grill pan, heat a grill pan over medium heat. Grill corn on the grill pan for 8 to 10 minutes, turning occasionally until tender and lightly charred.) Cut kernels from the cobs.
  2. In a medium bowl combine corn, cucumber, blueberries, red onion, radishes, jalapeno, and cilantro.
  3. In a small screw-top jar combine lime zest, lime juice, remaining 3 tablespoons olive oil, and honey. Cover and shake until honey dissolves. Season to taste with salt and pepper. Add to corn mixture and toss to coat. Top with queso fresco.


  • Make Ahead Tip: Prepare salad as directed except do not add the cilantro. Cover and chill for up to 3 days. Stir in the cilantro just before serving.
  • You can substitute 1/2 cup finely chopped red sweet pepper for the 1/2 cup thinly sliced radishes.

Nutrition Facts

Per Serving: 131 calories; 7.1 g fat; 16.1 g carbohydrates; 3.4 g protein; 4 mg cholesterol; 42 mg sodium. Full nutrition

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