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Corn and Blueberry Salad

This summer seasonal Blueberry and Corn Salad was thrown together in less than twenty minutes and was perfect for a last-minute Wednesday get-together with friends.

Serves: 6

Prep Time: 20 minutes


2 cups corn - about 5 ears

1 1/2 cups blueberries

2 jalapeños

1 medium red onion, diced

3/4 cup crumbled feta

For the dressing

2 limes

2 tablespoons olive oil

1 tablespoon honey

1 tablespoon chili powder

Salt and pepper


  1. Boil the corn and set aside.

  2. When cool shave off the cob. (You can also use a bag of frozen corn to save even more time.)

  3. Mix the dressing together in a small bowl.

  4. Assemble the salad with all the ingredients and pour dressing on top.

  5. Toss and serve chilled or at room temperature.

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