Corn and Blueberry Salad

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Corn, Blueberry, and Avocado Salad 


Nothing says summertime like a picnic with good friends.  I loved having the girls (and a super cute boy) over on a Saturday afternoon.  This side dish is so refreshing; it would go great with any other food on a warm day.  Plus, the dressing is made from scratch so you know everything you are eating is clean, natural (and some was even organic, thanks to Backyard Produce.) I was lucky enough for not only the girls to enjoy it, but know it was kid approved!
4 ears of corn   
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
1/2 tablespoon cumin
1 pint blueberries
1/2 cucumber, quartered, thinly
from Backyard Produce
1/4 cup fresh cilantro, chopped
1 jalapeno, seeded and finely chopped
1/2 avocado, diced

Husk and cook corn in a large pot. Put corn in cold water. Bring it to a boil and allow to cook for about 6-8 minutes. (do not add salt, this makes the corn tough.) Drain and cut it off the cob.

While corn is cooking, in a small bowl, combine oil, lime juice, honey, and cumin. Whisk until combined. 

In a larger bowl, combine the cooked corn, fresh blueberries, cucumbers, cilantro, and jalapeno.  Toss ingredients with dressing.  Cover and let chill in the fridge.

Before serving, add chopped avocado.  

 Isn’t he the cutest??? 

The cutest Boy eating this recipe!

Original recipe from: *Adapted from Better Homes & Gardens

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