Blueberry, Cucumber and Corn Salad

Eating in Prouts Neck, Maine is considered an important activity and everyone is a player. I was asked to bring a salad to an elegant potluck dinner so I decided to choose ingredients that were prevalent in Maine’s farmers markets. We also had lots of leftover corn from a lobster bake so why not use up good leftovers.

This recipe is adapted from another food blog called Shutterbean. The ingredients intrigued me but I never expected the outcome to receive such rave reviews. It is a light and refreshing salad playing on the sweet, salty subtleties of the ingredients.

[b]Blueberry, Cucumber and Corn Salad[/b]
Author: MaryR
Prep time:
Cook time:
Total time:
Serves: 6-8
[i]This is my go to salad when corn and blueberries are at their peak of goodness.[/i]
  • 6 ears of sweet corn,
  • 1 cup fresh blueberries
  • 4 baby cucumbers, cut into bite size quarters
  • 1/4 of a finely chopped large red onion
  • 1/4 cup chopped fresh cilantro
  • Sea salt and freshly ground pepper[br][b]Dressing:[/b]
  • 1 jalapeño pepper, seeded and finely chopped*
  • 2 Tbsp. lime juice
  • 2 Tbsp. olive oil
  • 1 Tbsp. honey
  • 1/2 tsp. ground cumin
  1. Fresh cooked corn, cut of the cobb is ideal but 2 cups of frozen sweet corn is a good substitute.
  2. Place corn, blueberries and chopped cucumber in a bowl.
  3. Finely slice red onion and add to bowl.
  4. Chop coriander and add to fruit and vegetable mixture.
  5. Season with salt and pepper[br][b]Dressing:[/b]
  6. In a separate container with a lid (an old jar so that you are reusing) add the chopped Jalapeno, lime juice, olive oil, honey and cumin.
  7. Shake well until emulsified and pour over the salad.
  8. Let sit for ½ hour before serving.


Blueberry corn salad


corn, blueberry salad


Blueberry corn and cucumber salad

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