Blueberry Corn Salad

Every summer, as the days grow longer and the sun shines brighter, I find myself craving the refreshing flavors of summer salads. That’s when I whip up my favorite dish, Blueberry Corn Salad. This vibrant salad combines sweet, juicy blueberries with fresh corn, creating a medley that bursts with flavor and color. I remember the first time I brought this dish to a family picnic; it was an instant hit. The combination of textures and tastes was a delightful surprise for everyone, especially with the crunch of pistachios and the smooth creaminess of avocado. It’s a dish that feels like sunshine on a plate, perfect for warm afternoons spent outdoors with loved ones.

What to Gather for Blueberry Corn Salad

For this lovely salad, we gather a mix of fresh ingredients that combine to create a satisfying experience. The key players here are the blueberries and sweet corn, each contributing a unique flavor and texture. Together, they form a delightful combination that’s both refreshing and filling. Let’s take a closer look at what you will need.

• 3/4 cup fine bulgur wheat (see note 1)
• 1 (0.75-ounce) packet fresh basil (divided, see note 4)
• 1-1/2 cups fresh blueberries
• 1-1/2 cups diced English cucumber (see note 2)
• 1/2 cup chopped pistachios (see note 3)
• 1-3/4 cups fresh sweet corn
• 1 medium avocado (diced)
• 1/2 cup diced red onion
• 1/2 cup goat cheese or feta (optional)
• 1/3 cup olive oil
• 2 lemons
• 1 tablespoon honey
• 2 teaspoons Dijon-style mustard
• 1-1/2 teaspoons minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

How to Prepare Blueberry Corn Salad

Cooking should be a joyful experience, and preparing Blueberry Corn Salad is no exception. With just a few easy steps, you’ll have a delicious dish ready to impress. Let’s dive into the process, and I’ll guide you through it, step by step.

1. Bring 1-1/4 cups of water to a boil. This will serve as the base for cooking the bulgur wheat. Make sure the water is bubbling vigorously before proceeding.
2. In a large bowl, combine bulgur wheat with 3/4 teaspoon of salt. This will enhance the flavor of the wheat. Toss them together gently, ensuring the salt is evenly distributed.
3. Pour the boiling water over the bulgur wheat. Stir thoroughly and cover the bowl tightly with plastic wrap or a lid. This will trap the steam and allow the wheat to absorb the water and soften.
4. Let it sit at room temperature for 15 to 25 minutes until all the water is absorbed. You’ll know it’s ready when the wheat is fluffy and has expanded in size.
5. Once done, fluff the bulgur wheat with a fork. This step gives it a light texture, perfect for mixing into the salad. Allow it to cool to room temperature for a bit.
6. If you’re short on time, feel free to refrigerate it to speed up the cooling process. I often make the bulgur wheat a day ahead for quicker salad prep!
7. Zest the lemons with a zester to get about 1 teaspoon of zest. This will add a bright flavor to the dressing.
8. Juice the lemons using a citrus juicer to obtain 1/3 cup of lemon juice. Fresh juice makes all the difference in flavor.
9. In a small blender or food processor, add 1/4 cup of packed basil along with the rest of the dressing ingredients: olive oil, honey, Dijon mustard, garlic, salt, and pepper. Blend until smooth. The aroma of fresh basil is simply heavenly!
10. Transfer the dressing to a sealed jar and refrigerate until ready to use. This helps the flavors to meld beautifully.
11. To the cooled bulgur wheat, add the blueberries, diced cucumbers, coarsely chopped pistachios, sweet corn kernels, diced avocado, and the optional diced red onion. The colors and textures will be stunning.
12. Chop the remaining basil (about 1/2 cup) and add it to the bowl. Drizzle half of the dressing over the salad and toss gently. This is where the magic happens; watch as everything comes together.
13. Add the remaining dressing in increments, allowing the bulgur wheat to absorb it gradually. This will prevent the salad from becoming too soggy.
14. Chill the salad for 15 to 20 minutes if time permits. This helps the flavors blend even more.
15. Just before serving, toss again and optionally add the cheese. I enjoy crumbling some feta on top for an added touch of flavor.
16. Before enjoying, stir and taste to see if it needs more seasoning or lemon juice. I prefer this salad on the same day it’s made, but it stays fresh for a couple of days.

Change It Up

If you’re feeling adventurous, there are numerous ways to elevate your Blueberry Corn Salad. Here are some suggestions for creative variations:

• Add Nuts: Incorporate your favorite nuts like walnuts or almonds for an extra crunch.
• Herb Variations: Swap out basil for other herbs like parsley or mint to create a different flavor profile.
• Cheese Choices: Experiment with different cheeses such as cheddar or queso fresco for added richness.
• Fruit Swaps: Try adding other fruits like diced mango or kiwi for a tropical twist.
• Grain Variations: Substitute quinoa for bulgur wheat for a gluten-free option.
• Spice It Up: Add a pinch of cayenne pepper or some finely chopped jalapeños for a spicy kick.
• Dress it Up: Try different dressings, such as a balsamic vinaigrette, for a unique taste experience.

What Goes Well With This Blueberry Corn Salad

Serving Blueberry Corn Salad can be a delightful affair. Here are some fantastic ways to enjoy it:

• As a Side Dish: This salad pairs beautifully with grilled meats like chicken or fish, enhancing the meal with its refreshing flavors.
• Picnic Perfection: Perfect for outdoor picnics, it complements sandwiches or wraps wonderfully.
• Light Lunch: Enjoy it as a light lunch option, accompanied by whole-grain bread or crackers.
• Potluck Star: Bring it to potlucks or gatherings, where it always receives rave reviews.
• Seasonal Delight: This dish is especially lovely in summer, showcasing the best of seasonal produce.
• Storage: Leftovers can be stored in an airtight container for 2 to 3 days, but the flavors of the red onion may intensify over time.
• Freezing: It’s best not to freeze this salad, as the texture of the ingredients doesn’t hold up well after thawing.

FAQ

Conclusion

Blueberry Corn Salad is truly a gem of summer cuisine. With its vibrant colors and refreshing flavors, it’s the perfect way to celebrate the season’s bounty. I encourage you to try this salad at your next gathering or as a delightful meal at home. Your taste buds will thank you, and it might just become your new go-to summer dish!

Blueberry Corn Salad

The ultimate summer dish, Blueberry Corn Salad combines sweet and juicy blueberries with crisp corn and fresh herbs. This refreshing salad is perfect for picnics, barbecues, or as a side for your favorite grilled meats. Enjoy the delightful flavors and vibrant colors that make it a crowd-pleaser!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Side Dishes

Cuisine American

Servings 8 servings

Calories 220 kcal

Equipment

• Small blender

Ingredients

  

• 3/4 cup fine bulgur wheat see note 1
• 1 (0.75-ounce) packet fresh basil divided, see note 4
• 1-1/2 cups fresh blueberries
• 1-1/2 cups diced English cucumber see note 2
• 1/2 cup chopped pistachios see note 3
• 1-3/4 cups fresh sweet corn
• 1 medium avocado diced
• 1/2 cup diced red onion
• 1/2 cup goat cheese or feta optional
• 1/3 cup olive oil
• 2 lemons
• 1 tablespoon honey
• 2 teaspoons Dijon-style mustard
• 1-1/2 teaspoons minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Instructions

 

• Bring 1-1/4 cups of water to a boil. In a large bowl, combine bulgur wheat with 3/4 teaspoon of salt. Pour the boiling water over the bulgur wheat, stir, and cover tightly with plastic wrap or a lid. Let it sit at room temperature for 15 to 25 minutes until all the water is absorbed. Once done, fluff with a fork and let it cool to room temperature. If you’re short on time, you can refrigerate it. I recommend making the bulgur wheat a day ahead for quicker salad prep!
• Zest the lemons with a zester to get about 1 teaspoon of zest. Juice the lemons using a citrus juicer to obtain 1/3 cup of lemon juice. In a small blender or food processor, add 1/4 cup of packed basil along with the rest of the dressing ingredients: olive oil, honey, Dijon mustard, garlic, salt, and pepper. Blend until smooth. Transfer the dressing to a sealed jar and refrigerate until ready to use.
• To the cooled bulgur wheat, add the blueberries, diced cucumbers, coarsely chopped pistachios, sweet corn kernels, diced avocado, and the optional diced red onion. The colors and textures will be stunning. Chop the remaining basil (about 1/2 cup) and add it to the bowl. Drizzle half of the dressing over the salad and toss gently. Add the remaining dressing in increments, allowing the bulgur wheat to absorb it gradually.
• Chill the salad for 15 to 20 minutes if time permits. Just before serving, toss again and optionally add the cheese. I enjoy crumbling some feta on top for an added touch of flavor. Before enjoying, stir and taste to see if it needs more seasoning or lemon juice. I prefer this salad on the same day it’s made, but it stays fresh for a couple of days.

Notes

• Tip 1: Use fine bulgur wheat for best results; it’s typically available online if you can't find it in stores.
• Tip 2: Stick to English cucumber for the best texture; regular cucumbers can be too watery.
• Tip 3: For convenience, choose shelled and roasted pistachios.
• Tip 4: If garden-fresh basil isn’t available, a packet of .75 ounces is perfect for the salad and dressing!
• Tip 5: This salad stays fresh in an airtight container for 2 to 3 days, but the flavor of red onion might intensify over time.

Keyword Blueberry Recipes, Corn Salad, Healthy Salad, Summer Salad

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!