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Home » Recipes » Side Dish and Salad Recipes » Grilled Corn and Blueberry Salad

Grilled Corn and Blueberry Salad

May 25, 2015 · Leave a Comment

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The top picture has two cups of grilled corn and blueberry salad. The bottom photo is a bowl of grilled corn and blueberry salad with a spoon in it.

You’ll love this Grilled Corn and Blueberry Salad when it’s hot outside and fresh blueberries and corn are everywhere.  A little cumin, onions and cilantro give this a savory twist, a perfect summer salad.

 Grilled Corn and Blueberry Salad in green glassesWith so many cook-outs coming your way this summer, I like to have a healthy salad to go with those burgers and ribs.  This is one of my favorites because it uses grilled corn, which is fabulous by itself.  Add to that fresh blueberries, some onion, cucumber and a little jalapeño and you get a salad that will steal the show.  I love the sweet and savory combination.

 Grilled Corn and Blueberry Salad close-upWhen cooking the corn, you want it to be a little crisp, so as soon as it’s slightly cooked, remove it from the grill and take it out of the foil so that it doesn’t cook too much.  It’s better if it has a little crunch to it and isn’t soggy.  Now you’re ready for your first summer picnic or potluck. This would be great for a Memorial Day cook-out if you haven’t already planned your menu.

Grilled Corn and Blueberry Salad close-up

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Grilled Corn and Blueberry Salad

Grilled corn and blueberry salad in a glass

You’ll love this Grilled Corn and Blueberry Salad when it’s hot outside and fresh blueberries and corn are everywhere.  A little cumin, onions and cilantro give this a savory twist, a perfect summer salad

  • Author: Barbara Curry
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x
Scale

Ingredients

  • 6 ears corn
  • 3 cups fresh blueberries
  • 1 cup cucumber, sliced thin
  • ¼ cup red onion , chopped
  • ¼ cup cilantro
  • 1 jalapeno , seeded and chopped
  • DRESSING
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • ½ teaspoon cumin
  • ½ teaspoon garlic salt

Instructions

1. Remove husk and slips from corn and brush with a a little butter and salt and pepper and wrap in foil. Place on medium-hot grill for 10-15 minutes, until just barely cooked. Do not cook too much. Remove from grill take out of foil to cool. Once cool, remove corn from ear and place in a large bowl. Add blueberries, cucumber, onion, cilantro and pepper and combine.
2. In a container with a lid, combine all of the dressing ingredients and shake. Pour over corn mixture and refrigerate overnight.

Notes

If you don’t want to grill the corn, you can microwave it for about 3 minutes until it’s just slightly cooked.

 

Recipes, Side Dish and Salad Recipes blueberries, corn

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Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen. Read More…

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