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    Home » Recipes » Side Dishes » Grilled Corn Salad with Blueberries

    Grilled Corn Salad with Blueberries

    Published: Jun 20, 2022 by Barbara Curry · This post may contain affiliate links.

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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.

    When it’s hot outside and fresh blueberries and corn are plentiful, you’ll love this Grilled Corn Salad with Blueberries. A little cumin, onions and cilantro give this a savory twist, a perfect summer salad for your next cook out.

    A clear glass bowl of corn salad with blueberries.

    Most of the time when you think of blueberry salads, you think of something sweet, like a blueberry salad with kiwi, or my go-to fruit salad with a honey lime dressing. If you’re looking for something a little more savory, then you’ll love a grilled corn salad with blueberries. Both sweet and savory.

    This is great to serve at a bbq, cook out or picnic because there’s no mayonnaise, so you don’t have to worry about keeping it cool, it tastes great at room temperature. A little cucumber adds a different texture to the corn and blueberries.

    Glasses filled with corn and blueberry salad.

    It’s a little surprising, but blueberries grow in parts of the Carolinas and I’m lucky enough to have an orchard not too far away. This means that I have loads of blueberries in the summer, and while they’re great by the handfuls I love to incorporate them into my recipes.

    These little berries are full of vitamins and antioxidants, but mostly I just love the way they taste. Whether made into blueberry biscuits, cobblers, crisps, cakes or muffins you just can’t go wrong with these treasures.

    A glass bowl of blueberry salad with corn.

    While blueberries are scrumptious, this is really a fresh corn salad. The slightly cooked corn combined with the sweet blueberries is a fantastic combination. But don’t stop there, bump up the flavor with jalapeno and cumin and then sweeten it up with a honey lime dressing.

    Why you’ll love it

    • A great side for cook outs with no mayonnaise
    • It uses fresh fruit and vegetables
    • It’s great with burgers and ribs
    • It’s both sweet and savory

    What you’ll need

    The ingredients for a grilled corn salad.
    • Corn – grill your corn on the cob or you can microwave it.
    • Fresh blueberries – the fresher the better.
    • Cucumber – an english cucumber has less seeds and will not be as juicy as a regular cucumber which will keep the salad from getting soggy. If using a regular cucumber, then slice it and place in a colander. Sprinkle salt over it and let it sit until some of the water drains out.
    • Red onion – you can substitute a Vidalia onion or shallots.
    • Cilantro – this adds a fresh flavor but it can be left out.
    • Jalapeno – be sure to remove the seeds so that it’s not too spicy, but the kick along with the sweet berries is delicious

    Dressing

    Ingredients for the salad dressing.
    • Lime juice – use fresh limes for the best flavor
    • Honey – a little goes a long way
    • Cumin – can you ever have too much cumin?
    • Garlic salt
    • Olive oil

    To make sure you have the freshest blueberries, learn this trick for how to keep them fresh longer.

    Fresh blueberries in a white colander

    How to make grilled corn salad with blueberries

    Step 1:

    Remove the husks from the corn and brush with a a little butter and salt and pepper and wrap in foil.

    Step 2:

    Place on medium-hot grill for 5-10 minutes, until just barely cooked. Do not cook too much. Remove the foil and let it cool.

    Grilled corn on the cob with foil around them.

    Step 3:

    Once cool, remove corn from the ear and place it in a large bowl. Add blueberries, cucumber, onion, cilantro and pepper and combine.

    A bowl of corn, blueberries, cucumbers, cilantro and onions.

    To make the dressing:

    In a container with a lid, combine all of the dressing ingredients and shake. Pour over the corn mixture and refrigerate overnight or at least for a few hours

    Dressing being poured over a blueberry salad.

    Pro tip: When 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.

    If you don’t want to break out the grill or don’t have one, you can saute it on the stove like I do in my charred corn recipe, an easy side dish or microwave it.

    Now you’re ready for your first summer picnic or potluck. This is great side for a Memorial Day cook-out or 4th of July bbq.

    A bowl of blueberry and corn salad with two spoons.

    FAQs and tips

    How long do blueberries last?

    Blueberries will last about 2 weeks if you keep them refrigerated.

    How long does it take to grill corn?

    To fully cook corn on the grill, it will take about 15 minutes. For this salad you want the corn to be only partially cooked, so cook it for about 10 minutes.

    When is corn on the cob in season?

    Corn is in season from June through August, with July being it’s peak season.

    MORE summery salads

    • Tomato Salad
    • Spicy Fruit Salad
    • Strawberry Spinach Salad with Vinaigrette Dressing
    • Zucchini Pasta Salad with Balsamic Vinegar
    Two silver spoons in a glass bowl of grilled corn salad.

    Grilled Corn Salad with Blueberries

    Author: Barbara Curry
    When it's hot outside and fresh blueberries and corn are plentiful, you'll love this Grilled Corn Salad with Blueberries. A little cumin, onions and cilantro give this a savory twist, a perfect summer salad for your next cook out.
    5 from 1 vote
    Print Pin
    PREP: 10 minutes
    COOK: 10 minutes
    Servings: 6

    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
    Prevent your screen from going dark

    Instructions
     

    • Remove husks from the corn and brush with a a little butter and salt and pepper and wrap in foil. Place on medium-hot grill for 5-10 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.
    • In a container with a lid, combine all of the dressing ingredients and shake. Pour over corn mixture and refrigerate overnight or at least for a few hours.
    Barbara’s Tips + Notes
    • If you don’t want to grill the corn, you can wrap it in plastic wrap and microwave it for about 3 minutes until it’s just slightly cooked.
    • When 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.
    • If using a regular cucumber, slice it and place in a colander, then sprinkle with salt and let some of the water drain from it before adding to the salad. 

    Nutrition

    Serving: 1serving | Calories: 103kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 196mg | Potassium: 119mg | Fiber: 2g | Sugar: 11g | Vitamin A: 133IU | Vitamin C: 13mg | Calcium: 12mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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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.

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