Corn & Blueberry Salad

Blueberry Corn Salad

Meet Kettle Corn.  Whereas Biscuit is my blog twin, I think it’s safe to say that Kettle Corn is my blog wife. She ensures that I don’t remain alone in my apartment singing “All by Myself” ala Bridget Jones and more than once a week we find ourselves on the town to eat, drink and be merry.  We haven’t known each other that long, but we often forget that. Seems like years, in the best way.  Without further ado, take it away, KC!

As a blogger, it’s always an honor to be asked to guest post, and when it’s…um…your first time ever being asked to guest post, it really is something special. Hi, I’m Katie, from Dining at my Desk, and I’ve got to say thanks to Chrissy for having me take over for the day. I met Chrissy, aka The Hungary Buddha, earlier this year at an event where we made pizzas and obviously bonded over eating said pizza. While Chrissy excels at cooking, my talent is eating, so it’s been an easy friendship ever since. We’ve also recently had a few real cooking lessons, since I’m more of a buy-it-frozen, toss-it-in-the-microwave kind of chef. …Except for the one time I got extremely excited about a salad I saw in a magazine, starring a somewhat odd-couple of ingredients – corn and blueberries. I’ve unearthed this special salad from deep in the Dining at my Desk archives as a tribute to the last days of summer. It’s truly delicious, and a good way to use up the last of your summer sweet corn stock. Without further ado, here’s the original post, dusted off and given a little bit of new life: 


Well, what a strange combination. Corn and…blueberries? Yep, totally weird – but quite possibly the most unique, amazing, refreshing summer salad…ever? I actually made this for the first time last summer after finding the recipe on Better Homes & Gardens.  I was VERY excited to tell people after I made it – I told people at work, I told my Mom, I told my friends…I even told my gynecologist. I mean, seriously, CORN and BLUEBERRIES? Everyone needed to know about this.

But alas, last summer I had a dumbphone that could barely text let alone take fancy photos, I didn’t even know what Pinterest was, and I was totally unversed in the art of backyard photo shoots. Of course, this may have been my first backyard photo shoot, but still.

So today, on quite possibly the hottest day of the year, I whipped up this salad and took it to my backyard (the only place where there’s any sort of good lighting since I live in a garden apt) and proceeded to arrange my food in an artful and pleasing manner, when I noticed my neighbor on her second floor deck. I felt like what I was doing needed some explanation, so I explained to her that I was a mediocre food blogger just trying to make my way in the world, artfully arranging food on my neighbor’s patio furniture in a pleasing manner and taking pictures of it with my fancy phone. I’m fairly sure she didn’t care a whole lot…hmphhh.

Corn and Blueberry Salad 

There really is something so refreshing about this salad. The corn and blueberries are accented by the cilantro, jalapeño and lime juice, and even the cucumber (not really a fan, but coming around) has a place here. The end result is something light and unique to be enjoyed on the hottest of summer days. And if you chopped up or omitted the cucumbers and added a little more heat, I could see this being a great fruit and corn salsa.

Summer Corn & Blueberry Salad
Serves 6
Sweet summer corn and fresh blueberries make the perfect hot-day salad
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For the Salad
  1. 6 ears fresh sweet corn, husked
  2. 1 pint fresh blueberries
  3. 1 cucumber, sliced
  4. 1/4 cup finely chopped red onion
  5. 1/4 cup chopped fresh cilantro
  6. 1 jalapeno pepper, seeded and finely chopped
For the Dressing
  1. 2 tablespoons lime juice
  2. 2 tablespoons olive oil
  3. 1 tablespoon honey
  4. 1/2 teaspoon ground cumin
  5. 1/2 teaspoon garlic salt (or more to taste)
  1. Cook sweet corn to desired tenderness in large pot of boiling water (usually around 10 minutes).
  2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. In a screw-top jar (I used a water bottle) combine lime juice, oil, honey, cumin, and 1/2 tsp. garlic salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours).
  1. Weight Watchers Points+ = 4/serving
Adapted from Better Homes & Gardens
Adapted from Better Homes & Gardens
The Hungary Buddha Eats the World

Blueberry and Corn Salad1

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