Serves 8
186 cal · 20 min
Corn, Blueberry, and Wild Rice Salad
Recipe GLPR9600138b5ba3ac
A vibrant and refreshing salad combining sweet corn, tart blueberries, and nutty wild rice with crisp vegetables and a zesty lime-cumin dressing. This colorful dish balances fresh flavors and textures, making it perfect as a side or light main course. Best served chilled.
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Ingredients
6 ears fresh sweet corn, husked (or 1 1/2 cups frozen or canned corn, drained)
1 cup frozen blueberries
1 small cucumber, finely diced
1/4 cup finely diced red onion
1/4 cup fresh cilantro, chopped
1 cup cooked wild rice
1 jalapeño pepper, minced
4 tablespoons fresh lime juice
4 tablespoons extra virgin olive oil
2 tablespoons pure maple syrup
1/2 teaspoon ground cumin
1/2 teaspoon salt
Directions
If using fresh corn, bring a large pot of salted water to a boil. Add the corn and cook for 5-7 minutes until tender. Remove and let cool. Once cooled, stand each ear upright and cut the kernels from the cob using a sharp knife. If using frozen or canned corn, simply thaw or drain and set aside.
In a small bowl, whisk together the lime juice, olive oil, maple syrup, ground cumin, and salt until well combined. Set the dressing aside.
In a large mixing bowl, combine the corn kernels, frozen blueberries, diced cucumber, red onion, cilantro, cooked wild rice, and minced jalapeño.
Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
Cover the salad and refrigerate for at least 2 hours, or ideally overnight (up to 24 hours) to allow the flavors to meld. Toss gently before serving.
