Best Corn Blueberry Salad Recipes

CORN & BLUEBERRY SALAD

Steps:

• Cook corn in boiling water for 5 minutes or until tender. (Or roast on grill.).
• In serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno.
• For dressing, combine lime juice, oil, honey, cumin, and 1/2 t salt. Combine well. Add to salad and toss.
• Cover and refrigerate overnight.

CORN AND BLUEBERRY QUINOA SALAD

Steps:

• 1. Cook Quinoa per pkg instructions using broth for water and the 1t of cumin for flavor.
• 2. Combine all other ingredients. Add quinoa after it has cooled.
• 3. Refrigerate up to one week, serve chilled. The Jalapeños WILL NOT BE HOT if you remove all seeds and ribs so don't be afraid to use them.

BLUEBERRY CORN SALAD

Steps:

• Cut corn off Cobb and combine with berries, cucumber, red onion, cilantro and jalapeño. Dressing - whisk together lime, oil, cumin, honey salt & pepper. Pour over salad and mix. Cover and refrigerate. Can make a day ahead.

WHITE BALSAMIC BLUEBERRY, CORN AND FETA SALAD

Steps:

• Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Place in a stockpot; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat about 20 minutes or until tender, turning often. Cut string and peel back husks. Cool slightly. Cut corn from cobs; transfer to a large bowl., In a small bowl, whisk the oil, vinegar, chives, salt and pepper. Pour over corn; toss to coat. Gently fold in blueberries and feta. Garnish with additional chives as desired.

SUMMER CORN AND BLUEBERRY SALAD

Steps:

• 1) In a large pot bring salted water to boil. Cook, covered, 5 minutes, or until tender. 2) When cool enough to handle, cut corn from cobs. In a serving bowl, combine corn, blueberries, cucumber, red onion, cilantro and jalapeno. 3) For dressing whisk lime juice, oil, honey, cumin, and 1/2 teaspoon salt. Add to salad and toss. 4) Cover and refrigerate overnight.