Blueberry Corn Salad

This Blueberry Corn Salad is a seasonally sensational summer salad! Loaded with plump, juicy blueberries, corn, spinach leaves, candied almonds and some salty cotija cheese, this salad is a family and friend favorite!

If you’re not familiar with cotija cheese, it’s similar to a parmesan or feta. It’s nice and salty, so it balances out the sweetness of the blueberries, corn and candied almonds in this summer salad.

The inspiration for this delicious salad came from a visit to a local blueberry farm in Hammonton, New Jersey with my good friends from ShopRite Stores. And there’s no better place to pick the best of the best blueberries than in Hammonton because it’s the blueberry capital of the world!

Step-By-Step Instructions

The first step is to make your dressing which can be made a few days ahead of time if you’d prefer and stored in your fridge until you’re ready to make your salad.

You’ll just combine the dressing ingredients to a a jar and shake until well combined.

The second step is to make your candied almonds. You’ll add the almonds and sugar to a medium skillet and cook over medium heat, stirring often until lightly browned. Pour almonds over a sheet of parchment paper and let cool, then break into chunks.

The third step is to use a large knife and cut the corn kernels from the cobs and then cook the corn in a medium skillet over medium heat, stirring often until the corn is tender and lightly browned, about 5-7 minutes. Remove from heat and let cool.

The fourth step is to add the spinach leaves, blueberries, corn, cotija cheese and some of the sugared almonds to a large bowl. Add some of the creamy balsamic dressing and toss. Serve with extra dressing, cotija cheese and sugared almonds.

This salad is one of those perfect summer salads. It showcases our beautiful blueberries and tasty sweet corn. And I just know you’re going to love the added cotija cheese and sugared almonds!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Blueberry Corn Salad

Author: MaryAnn Dwyer

Servings: 4 servings

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This Blueberry Corn Salad is a seasonally sensational summer salad! Loaded with plump, juicy blueberries, corn, spinach leaves, candied almonds and some salty cotija cheese, this salad is a family and friend favorite!

Ingredients  

Dressing

• 3 Tbsp. balsamic vinegar
• 2 Tbsp. mayonnaise
• 2 tsp. Dijon mustard
• 1 clove garlic, finely minced
• 1/2 cup olive oil
• 1 Tbsp. honey
• 1/2 tsp. salt
• 1/4 tsp. pepper

Salad

• 1 cup sliced almonds
• 1/2 cup granulated sugar
• 1 Tbsp. butter
• 4 ears corn
• 1 pint blueberries
• 1 cup cotija cheese, crumbled
• 4 cups baby spinach leaves

Instructions 

Dressing

• Combine all dressing ingredients in a jar. Shake vigourously until well combined. Refrigerate until you're ready to use.

Salad

• Add almonds and sugar to a medium skillet and cook over medium heat, stirring often until lightly browned. Pour almonds over a sheet of parchment paper and let cool, then break into chunks.

  Use a large knife to cut the corn kernels from the cobs and then cook the corn in a medium skillet with the butter over medium heat, stirring often until the corn is tender and lightly browned, about 5-7 minutes. Remove from heat and let cool.

  Add the spinach leaves, blueberries, corn, cotija cheese and some of the sugared almonds to a large bowl. Add some of the creamy balsamic dressing and toss. Serve with extra dressing, cotija cheese and sugared almonds.

Notes

Feel free to use as much dressing as you prefer and make sure to toss right before serving.

The dressing can be made a few days ahead of time. You can just store in your fridge until you're ready to use.

Keyword: blueberries, corn, summer recipes

Cuisine: American

Course: Salad