I dreamed up this Blueberry Corn salad days before I made it and was so happy when it lived up to the hype I created in my head. I love the combo of fresh greens with pasta. It’s not quite a pasta salad, but it’s more than a normal salad, ya know? It makes it a filling meal as a main dish, and a great side when paired with protein. Fresh charred corn and blueberries make it perfect for late-summer gatherings, and shaved parm with a dreamy honey-basil vinaigrette load everything in flavor.
Ingredient and Equipment Notes
- Pasta– I originally planned (and photographed) this salad with orzo, which is a pasta that looks a little like rice. Orzo works great, but since I created this recipe, I’ve also made it with orecchiette and I think I like that even better! Mini bowtie would also work great here.
- Greens – Baby arugula adds a lot of flavor to the overall salad and doesn’t wilt as much as other greens. You can also use an baby arugula-spinach mix, which is what you see in my photos.
- Corn– Fresh corn on the cob works best here. In the recipe I’ll show 2 easy ways to char it. If you’re making this off-season and no fresh corn is available, you could use frozen fresh corn. I would avoid canned corn.
- Blueberries – though blueberries are in the title of this recipe and a great pairing with the other ingredients, there are lots of fruits that would also be equally delicious! Diced nectarines or peaches would be great, as would raspberries.
- English Cucumber – I prefer English cucumber because there’s no need to peel or de-seed. I like to cut it length-wise in quarters and then chop.
- Parmesan– Look for “shaved” parmesan for this recipe, which is different than shredded. The large, flat pieces work better as an add-in, adding both flavor and texture to the salad. You could also use a vegetable peeler to shave your own off a wedge of fresh parmesan. You can generally find small tubs of shaved fresh parm in either the cheese section of the deli, or in the refrigerated cheese aisle of the grocery store.
- Seeds– I’ve made this salad with both pumpkin and sunflower seeds and both are great.
How to Make Blueberry Corn Salad with Honey Basil Vinaigrette
- Prepare the Honey Basil Vinaigrette. This can be done up to a few days ahead of time.
- If you’d like to add a protein to pair with this salad to make it a more complete meal, prepare accordingly. It’s fantastic with Smoked Tri-Tip Roast or Lemon-Garlic Rubbed Chicken. I like to drizzle a little extra vinaigrette over the meat – it’s such a fantastic pairing!
- Shuck and char corn, according to instructions provided in the recipe. Two methods are provided, so choose what works best for you.
- Cook pasta according to package directions.
- Assemble the salad.
Storage and Other Tips
- Assembled salads are best eaten fresh! If you have leftovers or want to plan ahead, store salad components in the refrigerator (except nuts) and build your salads as needed.
- Store your finished dressing in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
Frequently Asked Questions
What pasta should I use?
I mentioned I’ve made this recipe with a few different pasta options. Though originally planned for orzo, I think my favorite is actually orecchiette, which translated means “little ear” as you can see from the shape! One of the reasons I love this pasta is because it’s the perfect size to grab a kernel of corn or a blueberry so it creates these great bites as you’re eating. It’s the perfect size for this dish. But if you can’t find orecchiette, don’t let that stop you from making this salad. Orzo works great, as does a mini bowtie or any other pasta shape about that same size.
What’s the best way to char corn?
Two different methods are provided in the recipe. Choose what one works best for you!
How many people does this serve?
6 – 7 servings as a main dish, or 8 – 10 servings as a side dish.
Blueberry Corn Salad with Honey Basil Vinaigrette
Fresh summer (or any time!) salad filled with greens, fruit, charred corn, and hearty pasta. Topped with a dreamy basil vinaigrette.
Servings people
Equipment
Ingredients
Salad
- 2 ears corn on the cob fresh
- ½ pound dry orecchiette pasta 6 ounces, orzo or bowtie also work well
- 5 ounces baby arugula or arugula and spinach mix
- 1 cup blueberries, fresh about 5-6 ounces
- 1 cup English cucumber, sliced or chopped about 5 ounces
- 1 cup shaved parmesan cheese about 3 ounces
- ½ cup thinly sliced red onion about 1 ½ ounces
- 3 tablespoons sunflower or pumpkin seeds
Honey Basil Vinaigrette
- ⅓ cup apple cider vinegar I recommend Bragg’s brand
- 1 teaspoon garlic, finely minced or pressed
- ½ teaspoon kosher salt
- 2 tablespoons honey
- 2 cups, lightly packed basil, fresh leaves 1 ounce
- 1 cup olive oil or other oil of your choice
Instructions
Make Vinaigrette
- Place vinegar, garlic, salt, and honey in the jar of a small blender or food processor and process until smooth. Add basil and process until bright green and smooth. With blender running at low speed, slowly drizzle in oil until combined. Place in a mason jar or air tight container and set aside.
Char Corn
- Shuck outer husk and silk. There are a couple ways to do this, and it's also a great use for leftover, cooked corn. Method 1: lightly rub corn with oil and sprinkle with salt and pepper. Place corn directly on grates of bbq grill over medium heat and rotate as corn turns golden and chars in places. Method 2: Do not coat or season corn- simply place directly on gas stove top with gas turned to medium-low. Watch continuously and do not leave unattended. Use metal tongs to rotate corn or hold over gas as it chars. Set corn aside.
Cook Pasta
- Cook pasta according to package instructions. When finished cooking, drain and rinse in cold water to cool off. Leave in strainer to continue draining while you prepare the remaining salad ingredients.
Assemble Salad
- In a large bowl, add entire package of greens. Add blueberries, cucumber, parmesan, red onion, and seeds. Add drained pasta. Shake dressing before pouring on, start with about ¾ of the dressing and add more as desired (I usually use all of it). Toss well, season with additional salt and pepper if desired and serve immediately.
Notes
- Serves 8-10 as sides, 6-7 for a main dish
Nutrition
Calories: 374kcal, Carbohydrates: 12g, Protein: 2g, Fat: 37g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 26g, Trans Fat: 0.002g, Sodium: 206mg, Potassium: 182mg, Fiber: 1g, Sugar: 8g, Vitamin A: 617IU, Vitamin C: 6mg, Calcium: 40mg, Iron: 1mg
Calories: 374kcal
Cost: $7
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Questions & Reviews
This was delicious – a perfect summer night dinner!