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Corn and Blueberry Salad

Coen and Blueberry Salad

I really want to be on The Amazing Race. Bad. I’ve planned it all out. My friend Jaime will be my partner. We’ve discussed it. We’ve had meetings. We know each others’ weaknesses. I get car sick. So she’ll take the back seat. She’s a picky eater. So I’ll do the strange eating challenges. For one million dollars there is little to nothing I would not eat. Did you see the episode where they had to eat an entire pot of cheese fondue? I’m pretty sure I’ve done that before with no money on the line. I was in Switzerland. It’s sort of a rite of passage. Give me a spoon.

But if you’re not paying me a million dollars there are a few things I will not eat:

  1. Celery. Hate it. Cooked celery? OMG. Who does that?
  2. Raisins. Have you had dried cherries? They’re like candy. Why would you eat a raisin when you could have a dried cherry?
  3. Prime Rib. I worked at a steakhouse in college and one night a customer special ordered a 32 ounce prime rib for his meal. I was scarred for life by that cut of beef.
  4. Mayonnaise. Mayonnasty.
  5. Fruit mixed in savory dishes. Pineapple on pizza. Apples and grapes in chicken salad. I only like my fruit by itself. Or at least I thought I did. Until now.

This dish was part of our last cooking club. We always try to taste everything, but I was prepared to let this sit on my plate. Blueberries with corn? No thanks. But after one bite I found myself going back for more. And before I knew it, it was gone! This salad is really different and even more flavorful with your farmers’ market’s crunchiest produce. Corn, blueberries, cucumbers and red onion are tossed in a simple lime dressing with fresh cilantro. It’s my new favorite summer salad. Let’s be honest, the only race I’m winning is to the fridge.

Corn and Blueberry Salad (adapted from Better Homes and Gardens) Ingredients: 6 ears fresh sweet corn, husked 1-1.5 cups blueberries

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(toss in what you have left after you eat some of the pint while prepping) 1 cucumber, thinly sliced (no need to peel it) 1/4 cup red onion, thinly sliced 1/3 cup fresh cilantro, chopped 1 jalapeno pepper, seeded and diced 2 tablespoons fresh lime juice and zest of 1/2 the lime 2 tablespoons extra virgin olive oil 1/2 teaspoon cumin Pinch of kosher salt Freshly ground pepper to taste Directions:

  1. In a large pot bring salted water to a boil. Add the husked corn cobs. Cook, covered for about 15 minutes. Remove the cobs and let cool. Cut the corn off the cob (see note 2 below).
  2. In a large bowl combine the corn, berries, cucumber, onion, cilantro and jalapeno.
  3. In a small bowl mix together the lime juice, olive oil, cumin, salt and pepper. Pour over the salad.
  4. Cover and store refrigerated until ready to serve.


  1. I described this dish to my sister while we were out to dinner. She immediately said “Corn and blueberries? No way.” And just like that the server brought dessert. Blueberry crisp with sweet corn ice cream. The combo works well. I promise.
  2. The original recipe included honey. The berries added enough sweetness for me, so I left it out. The dish was made with agave at cooking club. The original recipe says to cook the corn for 5 minutes. If you get a cob of corn to be fully cooked in 5 minutes on the stove, let me know how you did it. Lastly, the original recipe also called for the salad to sit overnight in the dressing. Mine sat about an hour and was great, so I don’t think it’s necessary.
  3. I really wanted to grill the corn, but it was raining. I’ll probably try grilling it next time. I’ll update the notes if I do. Leave a comment if you try it. Our grill is currently under cover waiting out hurricane Irene. Stay safe East Coasters!

57 thoughts on “Corn and Blueberry Salad

  1. I too have had many a conversation about my dream to be on Amazing Race, complete with strategies and “what we would do in this situation.” I can’t drive a stick shift (huge weakness) but Casey can. And I am AMAZING with maps – serious sense of direction skills over here. Also very good at following directions (building things, puzzles, etc.) We would both obviously do hard core running/training with backpacks on before hand. The eating challenges worry us – could be a dealbreaker. That cheese episode was hard to watch.

    Now I really want to meet up at Buzz and talk about this for like two hours, because there is so much more I want to say…sigh. :)

    And the salad looks delicious. I’m a sweet/savory fan. Please put grapes in my (mock) chicken (or potato!) salad any day. Will definitely try this if I can find some non-rank end of season blueberries out here.

    Miss you!

    • OH I was just next to Buzz in Arlington last weekend with my sister and thought of you. I want a big cookie, a tea and some good Amazing Race talk. The sushi episode was hard for me to watch. Sushi makes me so full and some of them ended up eating so much! Map reading is KEY. You guys would be a really strong team! This salad was surprisingly good to me. Maybe I’m starting to like savory/sweet? I hope you can find some blueberries. It’s still berry time here on the east coast. I think I got organic blueberries for $2 a pint the other day! But the apples are moving in! Bring on fall! MISS YOU TOO!

  2. Um. I can’t wait until we make it on the show! I just want you to know that this was made for me recently. I looked at it and was like no way. Corn and blueberries and onions? No way! What is cumin? No way! Beth said just taste it. I think you will like it. I said no way! Well. I finally gave in. It was totally yummy! It was like a weird salsa that I couldn’t stop eating. I ate 3 helpings and took some to work the next day. My friend asked me what I was eating and I say a blueberry and corn salad. She was like. Yuck. No way! I will try to convert! :). Amazing race or bust!

  3. I totally had a conversation TODAY about my friend wanting to be on the Amazing Race. Crazy. Also, one of the best things I’ve eaten recently was sweet corn and raspberry ice cream from Jeni’s in Nashville. TO DIE FOR.

  4. I like how you edited my comment to make it sound nicer. Pretty sure what I said was “Ew. Gross.” because that’s what I always say :) I will try it though!

  5. Love it, love it. I’ll be making it at the 4-H State Show in Sept. 5 minute corn – husk the corn, bring to a boil, remove from head, let sit & steam for 5 minutes. If using corn on the cob, let steam for 7 minutes.

  6. Yes, this salad is super Delish! I made it for Mark’s birthday party and it was gone very quickly. That’s funny you didn’t think corn and blueberries go together- I immediately thought of blueberry cornbread which is so darn good! Maybe that’s the follow-up recipe for fall?

  7. No way!!! I hate cooked celery too!!!! I have tried explaining it to other people but they just don’t understand…it seems like such a random thing to have an averison to but there it is. Cooked celery can totally ruin an otherwise excellent chicken noodle soup for me. I’m also not a huge fan of raisins. Can we be friends?

  8. since you hate mayonnaise do you generally stay away from dressings such as ranch? Or have you ever tried yogurt based dressings?

  9. To get the perfect corn cooked in five minutes Do this: Use a big pot filled with 3/4 full of water and bring to a rolling boil, then add a tablespoon of sugar, not salt to the water, then add the corn and cook in boiling water for 5-7 minutes. This keeps the white milky sweet content in the kernels in the corn, as salt draws this sweet milky content out of the corn and into the water, making kernels harder and longer to cook to get tender. If you don’t believe this try cooking in two separate pots, one with salt and one with sugar. My first counsin wife told me about using the sugar at our family reunion two years ago and every raved about how good the cook corn on the cob was. It was very juicy and tender. Ron Coleman

  10. If you want the perfect grilled corn, here’s how we do it in the south! Take a large tub or 5 gallon bucket, fill it to the top with water, add a 1/2 cup sugar and 1/4 cup of sugar. Take the fresh corn, pull back the hush and pull out the silk inside the husk. Be careful not to tear up the husk, then wrap the husk back around the corn and put into the tub or bucket for at least an hour. I prefer two hours, but if you are rushed 1 hour will do. After soaking, take the corn and wrap in Aluminum foil. On a gas grill cook approximately 30-45 minutes on low-medium heat. If you cook on too high of heat , the kernels will burn and dry out. On a charcoal grill I use the indirect heat method. I put a small aluminum pan filled with some water,garlic white zinfandel wine , and some herbs, fresh rosemary, thyme or whatever herb you like, in the center of the grill.
    Then put your charcoal all around the pan, especially heavily stacked on the ends of the pan.Light the charcoal, let it burn down intil you see white red coals, then put you corn on the grill over the pan, turning or rotating frequently for about 20 to 30 minutes(check inside the foil on the corn to see if it is cooked to your preference. I prefer mine with just a little black on the kernels where it has carmalized Try it you will like it! You can use the indirect grill method of the gas grill, with the aluminum pan, just turn on one side of the grill’s burner under the pan only,or if just one burner put pan in the middle of the burner and turn on low-medium heat. I prefer the charcoal grill myself as it adds the flavor of the charcoal and I put a few hickory chips on the coals for flavor also

  11. I really enjoyed the corn and blueberry salad. We pick fresh blueberries every Memorial Day here in northeast florida, and I grow fresh corn and cucumbers in my garden spring into summer and then in September, and then Vidalia onions planted in November that we harvest and store in April and May to use all year long. Nothing is better that using your own fresh grown herbs and fruits and veggies, which we can, dry and freeze to use in the winter months.

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Posted on August 27, 2011

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