I think you will love blueberry corn salad, y’all. With sweet corn, mellow blueberries, sharp red onion, and refreshing cucumber all dressed with a creamy, herbaceous, goat cheese dressing, it’s kind of hard to beat.
A fantastic summer salad that is easy to make and gets better over a few days in the fridge, this is an excellent one to toss together for a picnic or potluck.
If you’re into corny side dishes, I think you may also enjoy my deviled corn recipe. For ease of browsing, you can find all my side dish recipes in one place. Thanks for being here. Now let’s get into this easy, fresh salad recipe, friends.
Pastry Chef Online Participates in Affiliate Programs. If you make a purchase through one of my links, I may earn a small commission. For more information click to read my disclosure policy
Blueberry Corn Salad, At a Glance
✅Skill Level: Beginner
✅Skills: Chopping, Mixing, Folding
✅Type: Bound Salad/Side Salad
✅Number of Ingredients: 9 in the dressing, 4 in the salad
✅Prep Time: 20 minutes
✅Fridge Time: 4 hours (if you can wait that long)
✅Yield: 6-8 servings
Jump Straight to the Recipe
What to Expect from This Salad
Blueberry corn salad is a “bound salad” in that it has ingredients that are held together with a rather thick dressing. In this case, goat cheese lends its creamy texture to the dressing.
If you’re a goat cheese fan, you will love getting creamy goat cheese flavor in every single bite. But mild goat cheese doesn’t overpower the other ingredients which are all wonderful in their own right.
Just four simple, fresh ingredients give us our salad: sweet corn, blueberries, red onion, and English cucumber.
The overall impression is sweet and herby, and the sharp flavor of red onion does a wonderful job of balancing the other sweet and mellow ones.
If this sounds fantastic to you and you make it, I have a favor to ask:
When you do make this recipe, it will help me and other readers if you:
✅Rate the recipes using the stars in the recipe card⭐⭐⭐⭐⭐
✅Leave a review when prompted in the recipe card (If it’s a positive review, and I hope it is, I’ll use it in the post as social proof)✍️
✅Leave a comment on the post📝
Thank you so much!😘
Ingredients and Substitutions
If you don’t need further instructions, feel free to skip straight to the recipe. Otherwise, let’s take a look at the ingredients.
I’ll suggest substitutions where it makes sense to do so.
- sweet corn: You may use fresh or frozen corn, white or yellow. My preference is fresh white sweet corn, but use what you like
- blueberries: Stick with fresh here. Using frozen berries will result in a mushy salad with an unfortunate purple-grey color
- cucumber: If you have cucumbers with a bunch of seeds, scoop them out before slicing to use in the salad. English cucumbers are a great choice here. You’ll only need 1/3 to 1/2 of a long English cucumber
- red onion: For less-sharp onion flavor, soak your cut onion in cold water for a few minutes. Then drain and pat dry. You may also substitute sweet onion
- goat cheese: I found a honey goat cheese I thought was perfect in the salad. But an herbed goat cheese or even a black pepper one would be great, too. Let the cheese sit out for an hour or so to soften before mixing it up with the other dressing ingredients. Sub feta for goat cheese, but it won’t mix into the dressing as well, and you’ll end up with more discrete “bits” of cheese in your salad. Your call-either will work well
- white wine vinegar: Substitute white balsamic for a sweeter dressing
- extra virgin olive oil: Use a flavorful olive oil that you like. If you aren’t a fan, you can substitute 2 Tablespoons of neutral oil
- Italian seasoning: I am terrible at keeping fresh herbs, but if you have some, substitute a handful of fresh basil. thyme, and/or oregano, finely minced. Cilantro and/or Italian parsley would also make lovely additions or substitutions
- celery salt: Or substitute salt and celery seed. Old Bay would also be a nice substitution that would add a touch of bite to the salad
- mint: I used dried mint, but if you have fresh, take a handful of leaves and mince those up.
- hot honey: Or use regular honey. I like hot honey for the touch of heat/zing/sweet it brings
- black pepper: Freshly ground is preferable here
- granulated garlic: You can also add a clove or two of freshly minced garlic
Making Blueberry Corn Salad
This is a very easy salad to make. The hardest thing is chopping the onions and cucumber.
Would you like to save this post?
Enter your email address below, and don't forget to check the box!
Here’s how to add the fruit and veggies:
- The players.
- Cut the kernels off the ears of corn. You’ll need 2-3 ears, depending on size. NOTE: cut the cobs in half before cutting off the kernels. It will minimize the kernels bouncing everywhere as you cut. Rinse the blueberries and pat them dry before adding them to the bowl.
- Note how the cucumbers and onions are cut. You can dice them or cut them up however you’d like. Make sure all the pieces are bite-sized and more-or-less the same size.
- Fold the dressing into the fruits and vegetables. For best flavor, let the salad hang out in the fridge for 3-4 hours. Then stir it again, taste, and adjust seasonings as necessary.
The dressing comes together very quickly, especially if you’ve let the goat cheese soften on the counter for an hour or so.
- To make the dressing, everything goes into a bowl.
- Mash the goat cheese together with the rest of the ingredients.
- Switch to a whisk to thoroughly combine everything into a creamy dressing.
- Pour it on top of your salad ingredients and fold together thoroughly.
The salad will keep in the fridge for 5-7 days. Note that the dressing will thin out over time as the cucumbers and onion release their juices. Be sure to stir it up well before serving, and for best flavor, allow portions to sit out for 45 minutes or so to take the chill off. Keep the remainder of the salad in the fridge.
This recipe is easily doubled to feed a crowd.
Questions?
If you have any questions about this post or recipe, I am happy to help.
Simply leave a comment here and I will get back to you soon. I also invite you to ask question in my Facebook group, Fearless Kitchen Fun.
If your question is more pressing, please feel free to email me. I should be back in touch ASAP, as long as I’m not asleep.
A Note About Measurements
My recipes are almost all written by weight, including liquids, unless otherwise specified.
For accuracy and consistency of results, I encourage you to buy–and use–a kitchen scale.
I promise that baking and cleanup will be so much quicker and easier.
This is the scale that I recommend for home use. I have owned and used one for years.
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
Love This Salad? Please Rate and Review. It Helps!
It will help me and other readers so much if you take a moment to rate and leave a review for this recipe.
You can use the stars to rate 1-5 (5 is best), and leave a review in the comments. It helps me make adjustments if any are needed, and comments help others decide whether the recipe is worth making.
Other ways to share include pinning, and/or sharing on your favorite social media platform.
Thank you so much for taking the time!
Blueberry Corn Salad Recipe
Would you like to save this post?
Enter your email address below, and don’t forget to check the box!
Equipment
- Glass Nesting Bowls, Set of 10 You'll need 2 bowls, one for the vegetables and blueberries, and the other to mix up the dressing
Ingredients
For the Salad
- 6 oz fresh corn kernels (from 2-3 ears, depending on size) 170 grams or a generous 1 cup (sub fresh or canned corn, well-drained)
- 5 oz fresh blueberries 142 grams or one full cup
- 5 oz English cucumber 142 grams or 1 full cup
- 2 oz red onion 57 grams or 1/2 cup,
For the Dressing
- 4 oz goat cheese 113 grams, preferably honey goat cheese, softened
- 2 oz white wine vinegar 57 grams or about 1/4 cup
- 1 oz extra virgin olive oil 28 grams or about 2 Tablespoons
- 1-2 Tablespoons hot or plain honey
- 1 ½ teaspoons Italian seasoning or a handful of fresh herbs such as basil and thyme, minced
- 1 ½ teaspoons dried mint or a small handful of mint leaves, minced
- ½ teaspoon celery salt or use 1/4 teaspoon of plain salt, adding more as necessary after chilling in the fridge
- ½ teaspoon garlic powder or granulated garlic
- freshly ground black pepper to taste
Instructions
For the Salad
- Wash all the fruit and vegetables and pat dry. Cut the cucumber, lengthwise, in half or quarters then slice into thin half-moons or quarter-moons. Dice the onion.
- Shuck the corn and pull off all the silk. Cut cobs in half and then slice off the kernels with a sharp knife.
- Put all the vegetables and berries in a large bowl and toss together. Top with the dressing (instructions below), and fold together until well-combined. Cover and refrigerate for at least 3-4 hours before stirring again, adjusting the seasoning, and serving. Keep leftovers in the fridge, well-covered, for up to 5 days.
For the Dressing
- Place all the dressing ingredients together in a bowl.
- Smash the goat cheese and mix with a spatula.
- Switch to a whisk to completely incorporate the goat cheese into the dressing. It should be smooth, creamy, and fairly thick.
Did You Make Any Changes?
Notes
Scaling
You can scale the recipe up or down as necessary. And don’t feel married to the amounts of the four main ingredients. You can use more or less of any of the ingredients according to your preference and what you have on hand.Storing
Store covered in the fridge for up to 5 days. After that, the texture will become softer and the cucumbers may get a bit mushy. No fun. Flavor and texture will be best if you allow the salad to temper on the counter for 45 minutes or so. Always stir the salad before serving.Nutrition
Hi, y’all! I hope you’ve enjoyed this post and hopefully also learned a thing or two.
If you like my style, I invite you to sign up for my occasional newsletter, The Inbox Pastry Chef.
Expect updates on new and tasty recipes as well as a bit of behind-the-scenes action. I hope to see you there!
And there you have it, friends. A refreshing, sweet and sharp blueberry corn salad with a creamy, tangy goat cheese dressing.
I really hope you love it like we do!
Thanks for spending some time with me today. Take care, y’all.
Join in Today!
OMG! why have I never made a salad with blueberries and corn??!!! This is as genius as peaches and tomatoes. I’ll be making this on rotation and even trying some little variations cuz that’s the beauty of a good salad!
I cannot wait to see your twists, Beth!