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A square image of a green, handled ramekin with corn, blueberries, red onion, and cucumber in a creamy dressing.
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Blueberry Corn Salad Recipe

Blueberry corn salad also stars refreshing cucumber and sharp red onion all bound together in a creamy, goat cheese-infused, slightly sweet dressing. Fantastic served chilled or at room temperature, this side salad will become a new summer favorite.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 servings
Calories 152kcal
Author Jennifer Field

Equipment

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.
    A collage of four images in a square. 1)ears of corn, a cut red onion, blueberries, and small cucumbers on a cutting board. 2)A glass bowl with corn kernels and blueberries in it. 3)The same glass bowl containing, blueberries, corn, red onion, and cucumbers. 4)The vegetables and fruit in a glass bowl folded together with a creamy dressing.

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.
    A collage of 4 images showing how to make a creamy goat cheese dressing. 1)A log of goat cheese, vinegar, spices, and oil in a small glass bowl with a spatula in it. 2)The dressing mostly stirred together. It is white with lots of herbs in it, and there are little bits of goat cheese in it. 3)The creamy dressing whisked together thoroughly so the goat cheese is completely incorporated. 4)The creamy dressing poured into a glass bowl of corn, blueberries, cucumber, and red onion.

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

Calories: 152kcal | Carbohydrates: 14g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 9mg | Sodium: 270mg | Potassium: 165mg | Fiber: 2g | Sugar: 8g | Vitamin A: 308IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 1mg