Corn, Blueberry, and Wild Rice Salad


  • 6 ears sweet corn, husked (or 1 ½ cups frozen corn or canned corn, drained)
  • 1 cup frozen blueberries
  • 1 small cucumber, finely chopped
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 cup wild rice, cooked
  • 1 jalapeno pepper
  • 4 tablespoons lime juice
  • 4 tablespoons olive oil
  • 2 tablespoons honey or maple syrup
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt


  1. In a large pot, bring salted water to a boil. Add corn. Cook covered for 5 minutes or until tender. If using corn on the cob, remove the corn from the cob after cooking.
  2. In a serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, wild rice, and jalapeno.
  3. For dressing: in a screw-top jar, combine lime juice, oil, honey, cumin, and salt. Cover and shake well to combine. If you do not have a screw-top jar, you can whisk the ingredients in a small bowl.
  4. Add dressing to the salad and toss.