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!
Servings: 4 servings
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.