Blueberry and Sweet Corn Salad

Blueberries add a sweet note to this savory salad, while boosting brain and nerve cell power. The fresh crunch of raw corn kernels (that’s right, I said raw) and crisp cucumber complement the plump berries in a salad that screams summer.

Corn is best enjoyed at its peak, as freshly harvested as possible, for both taste and nutrient profile. In our society, where most folks regularly eat the Standard American Diet (SAD), we have been massively overexposed to corn. It’s in everything, and usually in a highly processed form, used to thicken (corn starch) or sweeten (corn syrup). The more transformations it goes through, the farther it gets from something we want to put in our bodies, especially on a regular basis.

However, many studies have shown that corn, in its raw, unprocessed form, acts more like a vegetable than a starch in our digestive system, thus giving us far more nutritional value, a lower glycemic load, and a much lower carb count.

A refreshing side dish, this salad would be a welcome addition to a summer cookout or potluck and is a hit with adults and children alike. A perfect accompaniment to grilled meats or seafood, but also delicious on its own for a light lunch or dinner.


Serves 4
2 ears fresh corn, cut from the cob
1 cup blueberries
1 cup sliced cucumber
2 tablespoons minced shallot or red onion
4 tablespoons cilantro, chopped
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon cumin
1 teaspoon minced jalapeño (optional)
Salt and pepper, to taste


Shuck corn right before using. Stand each cob on its end, and cut down in long strips with a sharp knife to release the kernels from the cob.

Place corn kernels and all other ingredients in a bowl and toss to combine. Taste and adjust seasonings to your preference.


To choose your organically grown and fresh ingredients wisely, use the following criteria:
·chemical-  and hormone-free meat
·wild-caught fish
·pastured-raised, organic eggs
·whole, unrefined grains
·virgin, unrefined, first-press organic oils
·whole-food, unrefined sweeteners
·pure, clean, spring water
·sea salt
·raw and/or cultured milk and cream products

For more on using raw food in recipes, check out:
Raw Food Made Easy for 1 or 2 People
Raw Food Made Easy DVD


Briana Goodall, CPC

Briana Goodall is Chef and Owner of Green Cuisine Personal Chef Service. Visit her website at

Related Topics

healthy recipes | whole food nutrition

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