Two of summer’s best ingredients come together to create this sweet and spicy Blueberry Corn Salsa. Serve it with tortilla chips at your next summer gathering or spoon it over grilled chicken for an easy weeknight dinner!

Dipping chip into blueberry corn salsa


If you haven’t noticed, I love blueberries. I like to put them in just about everything, from this Blueberry Banana Bread to Blueberry Feta and Quinoa Salad and these Blueberry Pancakes. Savory, sweet…you name it, they always work. Case in point? This blueberry corn salsa. 

I wanted to try to make blueberries into a salsa—and since corn is coming along pretty nicely this year I threw a couple ears on the grill for a smoky, charred element to mix in with the blues. The sweet-and-smoky base is complemented by spicy jalapeño, tart lime, pungent red onion, and fresh cilantro—everything comes together for the perfect balance of flavors.

Fresh, sweet, and spicy, you will love this blueberry corn salsa with tortilla chips for parties and weekday afternoon snacking. It works as a salad or as a garnish for chicken, pork, and seafood, and you can make it in advance—actually, it’s even better when it’s made a day before your big event!

Overhead view of blueberry corn salsa ingredients

Ingredients for Blueberry Corn Salsa

This is a quick summary of what you’ll need for this easy salsa recipe, but the full measurements are in the recipe card below.

  • Corn – When fresh corn isn’t in season, you can use frozen, but as you can imagine, fresh is FAR better. Sometimes we use this leftover Corn on the Cob.
  • Blueberries – Pick these over to make sure there aren’t any stems or shriveled berries in your pint.
  • Red Onion – The lime juice will mellow the onion’s flavor to keep the blueberry corn salsa from being too oniony.
  • Jalapeño – Remove the seeds and membranes for a milder salsa, or keep them in if you want it extra spicy.
  • Lime – You’ll need both the juice and the zest.
  • Cilantro – Cilantro hater? Try fresh mint instead.
Overhead view of ingredients for blueberry corn salsa in mixing bowl

How to Make Blueberry Corn Salsa

For full printable instructions, scroll down to the recipe card.

  1. Grill the corn. Follow the instructions from my post on How to Grill Corn on the Cob.
  2. Remove the kernels. Use a chef’s knife to slice the kernels off the cob and place them in a bowl.
  3. Pulse the blueberries. Add 1 1/2 cups of the blueberries to a food processor and pulse until chopped.
  4. Assemble. Add the chopped blueberries to a bowl, then add the rest of the ingredients and toss to combine.

Tips for Making Blueberry Corn Salsa

This recipe is simple, but here are a few pointers to make sure it turns out perfect.

  • Pulse, don’t process. You want the blueberries chopped, not blitzed. If you turn on the food processor and let it run, you’ll end up with puree.
  • Get a head start. You can make this recipe up to 48 hours in advance and refrigerate it in an airtight container. This gives the flavors a chance to meld, making the blueberry corn salsa taste even better!
  • Skip the grilling if needed. In a time crunch? You can make this with cooked corn or even with raw corn. 
  • Adjust to your tastes. You can add more lime juice, jalapeño, or cilantro to adjust the flavors to your liking. If you’re not a fan of spicy food, you can also leave out the jalapeño altogether.
Overhead view of blueberry corn salsa in serving bowl

My Favorite Ways to Use Blueberry Corn Salsa

  • Chicken. Spoon this salsa over Grilled Lemon Chicken or The Best Oven Baked Chicken Breast for an instant upgrade.
  • Fish. This salsa also works well with grilled fish, like salmon or tilapia. Try it with Hot Honey Glazed Salmon too.
  • Tacos. Use this salsa as a topping for grilled chicken, fish, veggie, or shrimp tacos. These Grilled Shrimp Tacos would be excellent with blueberry corn salsa!
  • Salad. You can also just serve this salsa as a side salad. I recommend pulsing only 1/2 cup of berries in the food processor if you plan on doing this.
  • Pork. This salsa pairs well with pork chops or tenderloin. Try it with Grilled Pork Tenderloin or Honey Garlic Pork Chops. 
  • Dip. Scoop it up with tortilla chips or pita chips. Easy! For a creamier dipping option, you can pour the dip over a block of cream cheese on a serving platter; this is great spread onto crackers.
Bowl of blueberry corn salsa

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Overhead view of blueberry corn salsa in serving bowl

Get the Recipe: Blueberry Corn Salsa Recipe

Yield: 12
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Simple to make and ready in minutes, blueberry corn salsa is perfect for your next barbecue or summer cookout. Fresh, healthy and addicting!
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Ingredients

  • 2 ears of corn, shucked
  • 3 cups blueberries, divided
  • 1/2 cup diced red onion
  • 1 jalapeño, seeded and minced
  • juice and zest of one lime
  • 2 tablespoons chopped cilantro

Equipment

  • grill
  • serving bowl

Instructions 

  • Preheat the grill.
  • Place the corn directly on the grill grates and cook until charred on all sides, turning frequently to prevent burning. Transfer to the corn to a cutting board and cut the kernels off the cob using a sharp knife. Place the kernels in a bowl and set aside.
  • Place 1 1/2 cups blueberries in a food processor and pulse until roughly chopped.
  • Transfer the blueberries to the bowl with the corn. Add the remaining blueberries, onion, jalapeño, lime juice, lime zest and cilantro to the bowl. Toss to combine.
  • Season with salt and pepper to taste. Serve.

Notes

Can be made up to 48 hours in advance and stored in an airtight container refrigerated.
Serving: 0g, Calories: 222kcal, Carbohydrates: 53g, Protein: 5g, Fat: 2g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 17mg, Potassium: 472mg, Fiber: 8g, Sugar: 29g, Vitamin A: 390IU, Vitamin C: 38.9mg, Calcium: 23mg, Iron: 1.1mg
Author: Kellie
Course: dip
Cuisine: American