December 8, 2022

Canadiannpizza

Cooking Is My World

Blueberry Corn Salad – Chelsea’s Messy Apron

This Blueberry Corn Salad is unbeatable! Crisp corn, sweet blueberries, creamy avocado, crunchy pistachios, salty feta, and the BEST lemon-basil vinaigrette combine to create an unforgettable meal!

Try some of our other favorite corn salads like this Roasted Corn Salad, Black Bean Corn Avocado Salad, or this quick Corn Salsa Recipe.

Overhead image of Blueberry Corn Salad

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.

Process shots-- images of the bulgur being cooked and prepared

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!

Process shots of the Blueberry Corn Salad-- images of the dressing being made for this dish

Blueberry Corn Salad Ingredients

Beyond the bulgur, here are a few other ingredients worth mentioning:

  • English cucumber or Persian cucumbers. Regular cucumbers don’t work as well since they don’t have enough flavor and are too watery. (Persian cucumbers are sometimes labeled as mini/salad cucumbers.)
  • Fresh corn. We like the corn raw (cut straight off the cob) best in this salad! If you’d prefer a roasted corn and blueberry salad, follow the directions for grilling the corn in this Elote recipe.
  • Avocado. We’re relying on the creaminess of a ripe avocado for the perfect salad texture!
  • Pistachios. Save time (and your fingers!) by purchasing shelled pistachios. We love roasted and lightly salted pistachios best — more flavor without any extra effort on your part. (Here’s what we use in this salad).
  • Fresh basil. If you don’t have access to fresh-from-the-garden basil, this single .75 oz. packet is the perfect amount for this salad and dressing!
  • Red onion. If you’re sensitive to onions, you can leave this addition out or soak the diced onions in salted ice water for 10 minutes. Drain thoroughly before adding.

QUICK TIP

Make a Blueberry Corn Feta Salad by adding in some feta cheese, or use goat cheese if you prefer that flavor!

Process shots-- images of the corn, cucumbers, pistachios, blueberries, avocado, basil, and red onion being added to the bowl

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:

  • We 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!

Up-close overhead image of Blueberry Corn Salad in a bowl ready to be enjoyed

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.

Use leftover blueberries in one of these recipes:

Blueberry Corn Salad

This Blueberry Corn Salad is unbeatable! Crisp corn, sweet blueberries, creamy avocado, crunchy pistachios, salty feta, and the BEST lemon-basil vinaigrette combine to create an unforgettable meal!

Blueberry Corn Salad

This Blueberry Corn Salad is unbeatable! Crisp corn, sweet blueberries, creamy avocado, crunchy pistachios, salty feta, and the BEST lemon-basil vinaigrette combine to create an unforgettable meal!

Instructions

  • BULGUR: Bring 1-1/4 cups of water to a boil. Meanwhile, add the bulgur to a large bowl. Sprinkle with 3/4 teaspoon salt and then pour the boiling water over. Stir, then cover the bowl tightly with plastic wrap or a lid. Let it sit at room temperature for 15-25 minutes, or until all the water is absorbed into the bulgur. Remove the plastic wrap and fluff with a fork. Let cool to room temperature. (If you’re in a hurry, pop it in the fridge!) We love making this part a day before — it makes the salad come together so much quicker!

  • DRESSING: In a small blender jar (or food processor), add a 1/4 cup packed basil. Then add in all the rest of the dressing ingredients. Season to taste with salt & pepper (I add 1/4 tsp salt & 1/8 tsp pepper). Blend just until smooth; don’t over-blend. Transfer to a sealed jar and refrigerate until ready to use.

  • SALAD: To the cooled bulgur, add the blueberries, diced cucumbers, coarsely chopped pistachios, the corn cut from cobs, diced avocado, and optional red onion. Chop the remaining basil (you’ll get ~1/2 cup) and add it in. Drizzle on 1/2 of the dressing and gently toss. We love adding the remaining dressing in increments (The bulgur continues to soak it up as it sits.) but add as much or as little as you’d like. If time permits, chill the salad for 15-20 minutes. Toss again then add cheese (if using) right before serving.

  • STORAGE: We like this salad best the same day it’s made. But it 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 stored 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.

Recipe Notes

Note 1: Bulgur wheat: There are different varieties of bulghur, mainly varying in coarseness and only fine bulgur will work with the method indicated in this recipe. It also makes for the best salad texture! I’ve found this can be a hard ingredient to find in mainstream grocery stores so it’s typically something I order online. Alternatively, use cooked and cooled quinoa or small couscous instead
Note 2: Cucumbers: Regular cucumbers don’t work well. They don’t have enough flavor and are too watery. Stick to an English cucumber or Persian cucumbers (Persian cucumbers are sometimes labeled as mini/salad cucumbers). You’ll need 1 large English cucumber or about 4-5 small salad cucumbers.
Note 3: Pistachios. Save time (and your fingers!) by purchasing shelled pistachios. We love roasted and lightly salted pistachios best — more flavor without any extra effort on your part. (Here’s what we use in this salad).
Note 4: Basil: If you don’t have access to garden-fresh basil, this single .75 oz. packet is the perfect amount for this salad and dressing!

Nutrition Facts

Serving: 1serving | Calories: 172kcal | Carbohydrates: 16.2g | Protein: 3.1g | Fat: 11.8g | Sodium: 27.2mg | Fiber: 3.6g | Sugar: 4.3g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.