Blueberry, Charred Corn and Lemon Salad

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5 from 2 reviews

Juicy blueberries, smoky corn and lemon make this salad so delicious!

  • Author: Judy Barbe
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: Grilled
  • Cuisine: American


  • 1 lemon, sliced in 1/8”-1/4” slices, remove seeds
  • 1/8 teaspoon granulated sugar
  • 1 head Romaine lettuce, chopped
  • 2 ears fresh corn on the cob, shucked (or 1 ¾ cup frozen)
  • 1 cup fresh blueberries
  • 3 tablespoon olive oil
  • 1 tablespoon canola oil
  • juice of ½ a grilled lemon, about 1 ½ tablespoons
  • 1 teaspoon maple syrup
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


  • Heat grill to medium.
  • Sprinkle lemon slices and ½ lemon (fruit only) with sugar. Set lemons on hot grill. Cook for 3-5 minutes until flesh is lightly browned. Turn lemon slices over. Cook 2-3 more minutes. The browning comes from consistent heat, so no flipping every 30 seconds. Give them their space. Remove from grill; set aside.
  • Note: You can char the lemon without the sugar; the sugar helps it caramelize.
  • Place corn on grill, turn occasionally, for 5 minutes or until some browning occurs. Remove from grill. If using frozen,  heat a skillet over medium-high heat. Add corn, spread in a single layer, cook 5-7 minutes, until lightly charred, stir to prevent scorching.
  • Cut corn from cob by standing the tip of the cob on a cutting board. Hold corn by stalk and shave kernels from cob.  Turn cob a quarter of a turn to shave another row. Continue until cob is clean.
  • In salad bowl, toss lettuce with corn, and blueberries. Top with grilled lemon slices.
  • Combine olive oil, canola oil, lemon juice, maple syrup, ginger, salt and pepper in a small bowl; stir to blend. Drizzle over salad and toss just before serving.
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