This Blueberry Corn Salad is a seasonally sensational summer salad—filled with juicy blueberries, sweet corn, baby spinach, candied almonds and salty cotija cheese. It’s a favorite for family meals and backyard gatherings.
Summer brings an abundance of delicious produce, and this salad celebrates the season. Living in New Jersey, I’m lucky to have access to some of the best berries, tomatoes, peppers and corn. A big thank-you to the farmers who make those fresh ingredients possible.
Why You’ll Love this Recipe
This Blueberry Corn Salad is quick to assemble and highlights peak-summer blueberries and sweet corn. The homemade balsamic dressing takes only minutes to whisk together and tastes far better than store-bought dressings.
The combination of sweet fruit and corn with salty cotija and crunchy candied almonds creates a lively balance of flavors and textures that’s ideal for summer meals.
Ingredients You’ll Need
- Balsamic vinegar
- Mayonnaise
- Dijon mustard
- Garlic (finely minced)
- Olive oil
- Honey
- Salt and pepper
- Sliced almonds
- Granulated sugar
- Butter
- Fresh corn (ears)
- Blueberries
- Cotija cheese (crumbled)
- Baby spinach leaves
If you haven’t used cotija cheese before, it’s a crumbly, salty cheese similar in use to feta or Parmesan. Its saltiness pairs beautifully with the sweet blueberries, corn and sugared almonds in this summer salad.
The idea for this salad came after a visit to a blueberry farm in Hammonton, New Jersey—known for producing outstanding blueberries. Fresh-picked berries make this salad truly special.
Step-By-Step Instructions
1. Make the dressing. Combine balsamic vinegar, mayonnaise, Dijon mustard, minced garlic, olive oil, honey, salt and pepper in a jar. Shake vigorously until well combined. The dressing can be prepared a few days ahead and stored in the refrigerator.
2. Candy the almonds. Add sliced almonds and granulated sugar to a medium skillet over medium heat. Stir frequently until the almonds are lightly browned and the sugar melts and coats them. Transfer the almonds to parchment paper to cool, then break into bite-sized chunks.
3. Cook the corn. Use a large knife to cut the kernels from the cobs. In a medium skillet, melt the butter and add the corn. Cook over medium heat, stirring often, until the kernels are tender and lightly browned, about 5–7 minutes. Remove from heat and allow to cool slightly.
4. Assemble the salad. In a large bowl, combine baby spinach, blueberries, cooked corn, crumbled cotija and some of the candied almonds. Add enough dressing to lightly coat the ingredients and toss gently. Serve with extra dressing, cotija and sugared almonds on the side so guests can add more if they like.
This salad is a perfect summer side or light main, showcasing sweet corn and fresh blueberries with contrasting textures from cotija and candied almonds.
Please try the recipe and let me know how it goes. If you have questions, leave a comment—I’d love to help. Enjoy!
A Few Cook’s Notes for Blueberry Corn Salad
Use as much dressing as you prefer, and toss the salad just before serving to keep the spinach crisp. The dressing stores well in the refrigerator for a few days.
More Delicious Fruit Recipes to Enjoy
Watermelon Salad
Peach Corn Caprese Couscous Salad
Chicken Strawberry Avocado Pasta Salad
Blueberry Corn Salad
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
The dressing can be made a few days ahead of time. You can just store in your fridge until you’re ready to use.