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Blueberry-Corn Salad

NOTE: I love spicy so I add chopped jalapeno pepper to my individual serving.
Course Side Dish


  • lime juice from 1 whole lime
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh basil sweet or thai or both
  • 1/8 teaspoon crushed red pepper
  • 6 ears fresh sweet corn husked
  • 1 English cucumber quarter lengthwise and chopped very small
  • 1 cup fresh blueberries
  • 1 tablespoon finely chopped red onion
  • 2 ounces 1/3 cup crumbed feta cheese (or goat cheese)


  • Mix lime juice, honey, olive oil, red pepper and chopped basil in a glass jar with screw-top lid. Shake well to combine.Let stand 10 minutes.
  • Add corn to large pot of boiling water. Cook, covered, 5 minutes or until corn is tender. Using tongs, remove corn from water.
  • When corn is cool enough to handle, cut corn kernels from cobs and transfer to very large bowl.
  • Add cucumber, blueberries, red onion, and lime juice mixture. Toss well.
  • Cover and chill at least 2 hours prior to serving (or 24 hours)
  • Serve topped with feta cheese or goat cheese.


Some people use regular cucumber. I use an English cucumber and chop it very small using the chopper.