Summer is in full swing, and July brings two seasonal stars to the table—sweet corn and plump, juicy blueberries.
This month’s featured recipe is a bright and unexpected favorite: Blueberry Corn Salad. Packed with farm-fresh ingredients and bursting with flavor, this vibrant salad balances sweet and savory with a touch of tangy citrus and fresh herbs. It’s the perfect side dish for barbecues, picnics, or light summer dinners. Fresh, simple, and full of sunshine—this salad tastes like summer in every bite.
A fresh summer salad with blueberries, corn, cucumbers, and basil in a tangy citrus dressing.
Ingredients
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey or sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 cup fresh blueberries
- 2 cups corn, frozen or canned, rinsed
- 1 cucumber, chopped
- ¼ cup red onion, diced
- ¼ cup fresh basil, chopped
Instructions
- Whisk lime juice, olive oil, honey or sugar, salt, and pepper in a large bowl.
- Add blueberries, corn, cucumber, onion, and basil. Mix gently to coat.
- Serve immediately or cover and refrigerate for up to two days.
Change it Up!
- Add ½ jalapeño, seeded and finely diced.
- Substitute chopped cilantro or mint for basil.
- Add shredded carrots or purple cabbage.
Did you know?
Every First Tuesday of the month at 12:30pm from June through October in the Demo Kitchen at the Flint Farmers’ Market you can watch a cooking demo?
