Crisp • Refreshing • Sweet • Tangy • Colorful • Juicy • Easy
By Oliver Mayerhoffer | Updated July 15 2025
Austrian-trained chef • 50-country family food explorer
Blueberry Corn Salad is the ultimate hot-weather side. Juicy blueberries, sweet corn, and crunchy veggies toss together in a zesty lime dressing—ready in 10 minutes with zero cooking. It travels well for picnics, brightens backyard BBQs, and even steals the show as a light lunch.
Love fresh, crunchy mains? Don’t miss our Crispy Chicken Salad for another vibrant crowd-pleaser.
Why You’ll Love This Salad
- 10-Minute Prep: chop, whisk, toss—done.
- Peak-Season Flavor: uses summer blueberries & fresh corn.
- Versatile: side, taco topper, or light main with added protein.
- Nutrient-Dense: antioxidants, fiber, and healthy fats in every bite.
Ingredients (Serves 6)
| Ingredient | Quantity | Why It Matters |
|---|---|---|
| Fresh blueberries | 1½ cups | Antioxidant powerhouse[1] |
| Cooked sweet corn | 2 ears (kernels) | Natural sweetness & fiber |
| Cherry tomatoes | 1 cup, halved | Color + juicy acidity |
| Red bell pepper | ½ cup, diced | Crunch & vitamin A[2] |
| Cucumber | ½ cup, diced | Cooling hydration |
| Red onion | ¼ cup, minced | Savory bite |
| Fresh cilantro | ¼ cup, chopped | Herbal brightness |
| Feta cheese (optional) | ½ cup, crumbled | Creamy tang |
Simple Lime Dressing
- 3 tbsp extra-virgin olive oil (our pantry staple)
- 2 tbsp fresh lime juice
- 1 tbsp honey —or keto sweetener
- ½ tsp garlic powder
- Sea salt & cracked pepper, to taste
Step-by-Step Instructions
1 | Prep Produce
Rinse blueberries, pat dry. Slice corn kernels off the cob. Dice remaining veggies.
2 | Whisk Dressing
In a bowl, whisk olive oil, lime juice, honey, garlic powder, salt, and pepper until emulsified.
3 | Assemble Salad
Combine all produce in a large bowl. Pour dressing over the top; toss gently to coat. Fold in feta and cilantro.
4 | Serve
For maximum flavor, chill 15 minutes. Serve alongside grilled chicken, shrimp, or salmon.
Big-Time Health Perks
| Star Ingredient | Top Benefit |
|---|---|
| Blueberries | Anthocyanins linked to brain health[1] |
| Corn | Slow-release carbs + lutein for eye health |
| Cherry tomatoes | Lycopene may lower heart-disease risk[3] |
| Olive oil | Monounsaturated fats support heart function[4] |
*Nutrition facts per serving: 152 cal · 3 g protein · 6 g fiber.
The Market Story Behind This Salad
We first tasted blueberries tossed with corn at a Chiang Mai night market. The vendor mixed local fruit with American sweet corn—an unexpected fusion that stopped us in our tracks. Re-creating it at home, we dialed in a tangy lime dressing and crunchy peppers to highlight two ingredients that rarely meet but clearly belong together.
Perfect Pairings
- Grilled Meats: chicken thighs, pork chops, flank steak.
- Seafood: shrimp skewers, cedar-plank salmon.
- Vegetarian: spoon over quinoa or stuff into avocado halves.
Storage & Meal-Prep Tips
- Refrigerate: airtight container, 3 days max.
- Make Ahead: store dressing separately; mix just before serving.
- Upgrade: add grilled chicken, shrimp, or plant-based protein for a full meal.
Frequently Asked Questions
Absolutely. Thaw, drain, and pat dry to avoid watering down the dressing.
Corn is higher in carbs; swap half the kernels for diced zucchini to lower net carbs.
Crumbled goat cheese or queso fresco offer similar creaminess.
A balsamic glaze or lemon-mint vinaigrette also shines here.
Watch the Salad in Action
What to Make Next
About the Author
Oliver Mayerhoffer fuses Austrian pastry training with global street-food adventures, making world flavors achievable in family kitchens. His recipes are tested by wife Natalia and eight-year-old Victor on the road through 50+ countries.
