Blueberry-corn salad

When my mom first sent me this recipe, I’ll admit I was skeptical: I just didn’t know how blueberries and corn (and jicama!) would taste together.  But I am a total convert.  This salad is so refreshing, and so satisfying on a hot summer day.   It’s a great side salad to a light summer dinner, when both blueberries and corn are in season.

The mixture can be made ahead of time and stored for up to 4 days (without the blueberries mixed in).  Simply make ahead if you have a busy week, and then stir in the blueberries when you are ready to eat!


4-6 Servings


2 ears fresh corn on the cob — cut off kernels with a knife (OR use 5 oz. of frozen whole kernel corn)

1/4 c. chopped onion

1/4 c. vinegar (I like white balsamic vinegar)

2 T. honey

1 serrano pepper, finely chopped

1/4 t. salt (if you prefer — can leave this out)

1/4 t. ground cardamom

1/2 c. chopped jicama (a translucent vegetable that is crisp and juicy at the same time.  Ask your grocer to help you find it)

1 c. fresh blueberries



Combine corn kernels and all other ingredients — except jicama and blueberries — in medium saucepan.  Bring to a boil; then reduce heat and cook, uncovered, over medium heat for ~4 minutes.  Remove from heat and cool.

Stir in jicama and refrigerate for at least 2 hours, and up to 4 days.

Stir in blueberries just before esrving.

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