This Blueberry Corn Salad is a winner! Crisp corn, sweet blueberries, avocado, pistachios, salty feta, and a tangy lemon-basil vinaigrette make it unforgettable!
Try some of other favorite corn salads like Roasted Corn Salad, Black Bean Corn Avocado Salad, or quick Corn Salsa Recipe.
Blueberry Corn Salad
To work through the testing of this Tabouli recipe, I bought several bags of bulgur wheat. And, then, I couldn’t stop making it, so I bought a few more bags.
Finally, I decided to branch out and try a few other ways to use bulgur. Starting with this Bulgur Salad and now this Blueberry Corn Salad. I truly couldn’t tell you my favorite — all three are so different and uniquely incredible. If you aren’t hooked on bulgur wheat, I’m fairly certain these recipes will get you there! There’s nothing exotic about bulgur, but it seems very few people know much about it.
What is Bulgur Wheat?
Bulgur is par-boiled wheat that is then dried to make a quick-to-fix grain. There are different varieties mainly varying in coarse-ness. We like fine bulgur best — not only does it make for the best texture in this salad, but it’s also so easy to prepare.
This can be a hard ingredient to find in mainstream grocery stores so it’s typically something I order online, but you can sometimes find it (depending) in the baking or international sections or in the area where packaged grain mixes are.
Quick Tip
Not sure about bulgur? Use cooked and cooled quinoa or small couscous instead in this Blueberry Corn Salad!
Blueberry Corn Salad Ingredients
Beyond the bulgur, here are a few other ingredients worth mentioning:
- Use English or Persian cucumbers (labeled mini/salad cucumbers) for better flavor and less water.
- For the corn, I prefer it raw, cut straight off the cob, but for a roasted corn and blueberry version, follow the grilling directions in this Elote recipe.
- A ripe avocado adds the perfect creamy texture.
- Opt for pistachios without shells (roasted and lightly salted for more flavor).
- If fresh basil isn’t available, a 0.75 oz packet works well for the salad and dressing.
- If you don’t like onions, put chopped onions in salted ice water for 10 minutes, then drain thoroughly.
Quick Tip
Make a Blueberry Corn Feta Salad by adding in some feta cheese, or use goat cheese if you prefer that flavor!
Blueberry Corn Salad Dressing
The lemon-basil vinaigrette in this salad is good enough to drink! You might just want to make a double batch of it to have on hand for other recipes throughout the week!
A few tips:
- I love zesting the lemons with a microplane and then juicing them with this citrus juicer.
- The better the olive oil, the better the flavor. Use extra-virgin olive oil.
- Use a small, powerful blender to quickly prepare this dressing. We love this mini “Twister” jar for all sauces and dressing!
Storage
Blueberry Corn Salad Storage
This salad will stay fresh in an airtight container for 2-3 days, noting that the flavor (and smell) from the red onions becomes more intense every day. Before enjoying, make sure to give the leftover salad a good stir and taste to see if it needs more seasoning or another squeeze of lemon. This salad doesn’t freeze or thaw well.
Quick Tip
Want to make a meal out of this Blueberry Corn Salad? Try this Italian Chicken Marinade or Blackened Chicken atop or on the side.
Use Leftover Blueberries In:
- Blueberry Cobbler with a cookie like topping
- Blueberry Coffee Cake with a streusel and glaze
- Lemon Blueberry Sweet Rolls with a simple glaze
- Mini Blueberry Cheesecakes with a blueberry topping
- Blueberry Pancakes with a crisp exterior, soft chewy interior!
Blueberry Corn Salad
Equipment
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 with 3/4 teaspoon salt. Pour the boiling water over the bulgur, stir, and cover tightly with plastic wrap or a lid. Let it sit at room temperature for 15–25 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 it a day ahead for quicker salad prep!
- Zest lemons with a zester to get 1 teaspoon zest. Juice the lemon using a citrus juicer to get 1/3 cup lemon juice. In a small blender or food processor, add 1/4 cup packed basil. Add the rest of the dressing ingredients. Blend until smooth. Transfer to a sealed jar and refrigerate until ready to use.
- To the cooled bulgur, add the blueberries, diced cucumbers, coarsely chopped pistachios, corn kernels, diced avocado, and optional red onion. Chop the remaining basil, about 1/2 cup, and add it in. Drizzle half the dressing over the salad and gently toss. Add the remaining dressing in increments, as the bulgur continues to absorb it. Chill the salad for 15–20 minutes if time permits. Toss again and optionally add cheese, right before serving.
- I prefer this salad on the same day it’s made. Before enjoying, I stir and taste it to see if it needs more seasoning or lemon.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Holy amazeballs was this yummy! I didn’t have bulgar so just substituted some micro greens and made it a salad. And added toasted walnuts instead of pistachios because that’s what I had on hand. Seriously, one of the best salads and dressing I’ve made in a LONG time and I’m a pretty damn good cook. 🙂 5 stars!
Delish! I am so thrilled to hear this! Thanks so much for your comment! 🙂
Cant wait to make this soon for me can i use vegan feta cheese and sorry I took a break from commenting on your website i never had blueberry corn salad before perfect for my after office meals love your recipes as always brightens up my day everyday after work
You’re so kind Ramya! Thanks so much for your comments! 🙂 Can’t wait for you to try this!