If you're looking for a knockout summer side dish for your next cookout, look no further. This amazing fresh corn salad with blueberries take advantage of some of my favorite summer produce (fresh sweet corn and blueberries) in a totally unexpected and delicious way!

This time of year blueberries are fresh and sweet, and sweet corn is abundantly available -- and at its sweetest since it's not traveling long distances. I found both readily available at lovely low in season prices on my last trip to Walmart. Be sure to read up on how to choose blueberries before you hit the store!

I'd never considered combining the two together, but after spying a corn salad recipe on BHG.com, I was totally inspired. The gorgeous color combination, sweet/tangy dressing, and slight bit of heat from the jalapeño peppers, all add up to a delightful summer salad.

Corn and Blueberry Salad

While the sweet corn and juicy blueberries are the backbone of this yummy fresh corn salad, the dressing is what really pulls it all together. A simple vinaigrette made from fresh lime juice, extra virgin olive oil, honey, ground cumin, chipotle powder, and salt is the perfect finishing touch.

I made a few changes to the original recipe, including increasing some of the spices and cilantro, adding chipotle powder, and swapping the red onions for the slightly milder bite of chopped shallots. All in all, I'm certain this fresh corn salad will be in heavy rotation all summer long -- especially since you can make it the evening before!

Blueberry Corn Salad

I can't wait to make this blueberry corn salad again, because I have even more ideas for changing it up. I think it would be even more fabulous with grilled corn -- although that would extend the prep time a little... Might be worth it? And I'm thinking of adding a little creaminess with about a half cup of crumbled Mexican cheese. What do you think?

Fresh Corn Salad with Blueberries

Prep Time: 25 minutes

Yield: 6-8 servings

Fresh Corn Salad with Blueberries


  • 6 ears of fresh sweet corn, husked
  • 1 cup fresh blueberries
  • 1 seedless cucumber, diced
  • 1/4 cup finely chopped shallots
  • 1/2 cup chopped fresh cilantro
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • 1 teaspoon salt (plus additional for water)
  • 1/4 teaspoon chipotle powder


  1. In a Dutch oven, bring salted water to a boil. Add the husked corn, and boil for about 5 minutes or until tender.
  2. When cool enough to handle, slice the corn off the cob. Combine the corn, blueberries, cucumber, shallots, cilantro and jalapeño peppers in a large serving bowl.
  3. In a separate bowl, whisk together the fresh lime juice, oil, honey, cumin, 1 teaspoon of salt and chipotle powder. You can also place all of the dressing ingredients in a mason jar with a lid and shake to combine.
  4. Add the dressing to the salad and toss. Cover and refrigerate overnight.


For even more recipe ideas, visit the Food & Entertaining page on Walmart.com.

Walmart Moms Disclosure

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