Blueberry corn salad

The window of opportunity to partake of the bounty found at the many Western New York farmers markets is a short one. Gathering fresh fruits and vegetable to add to our meals is enthusiastically anticipated and enjoyed from late spring to early fall. 

Most, if not all, of the ingredients in the following recipe can be purchased from any outdoor market or farm stand. It pairs well with any protein and is perfect addition to a summer potluck or picnic. 

Blueberry Corn Salad


4-6 ears fresh sweet corn, husked

1 cup fresh blueberries

1 sliced cucumber

¼ cup finely chopped red onion

¼ cup chopped fresh cilantro

1 jalapeno pepper seeded and finely chopped

2 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon honey

½ teaspoon ground cumin


In a large pot, bring salted water to boil add corn and cook for five minutes or until tender. When cool enough to handle, cut corn from cobs.

In a serving bowl, combine corn, blueberries, cucumber, red onion, cilantro and jalapeno. 

For the dressing, in a screw top jar, combine lime juice, oil, honey and cumin and ½ Tsp. salt. Cover and shake well to combine.

Add to salad and toss. Cover and refrigerate overnight. Serves six to eight.  


Kathy Schlaich is Forever Young contributor and has reported for publications across the country.


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