posted in 4th of July

Blueberry- Corn Salad with Prosciutto

Here’s a really unique, beautiful and delicious summer salad for you to try > Blueberry- Corn Salad with Prosciutto.

Blueberry- Corn Salad with Prosciutto
I love all of the colors in this salad.  It just SCREAMS summer, doesn’t it??

Eat Skinny, Be Skinny
This recipe comes from a new cookbook by Claire Gallam:  Eat Skinny, Be Skinny- 100 Wholesome and Delicious Recipes Under 300 Calories.  Author Gallam writes the fabulous blog, The Realistic Nutritionist a mixture between low-fat, gluten-free, vegan and Weight Watchers meals.  The cookbook contains the full range of recipes (breakfast, lunch, dinner, salads, cocktails and dessert) – all at less than 300 calories per serving.  Nutritional information is included on every recipe. I must admit… I am totally a sucker for cookbooks that promise lighter recipes.  And any cookbook that has “skinny” featured in the title is a big win too.   I’m so excited to try these recipes from the book (though EVERYTHING looks awesome) > Creamy White Bean and Broccoli Dip, White Wine Slushies, Cajun Fish Tacos, Low Fat Diner-Style Biscuits, Easy Stovetop Mac and Cheese, Whole Wheat Banana Bread Bars and Roasted Strawberry Ice Cream.  Doesn’t that all sound so good??

Blueberry- Corn Salad

Okay, back to the recipe I made from the book- this totally pretty summer salad.  So here’s the scoop.  This recipe was the first one that caught my eye from the book.  It seemed a little crazy… corn mixed with blueberries and prosciutto and tomato???  A little strange, right?  Well, I mixed it all up and served it at a barbecue with some neighbors…

Blueberry- Corn Salad with Prosciutto #recipe -
…and we all really loved it!  The combo of the fresh corn, the sweet fruit and the salty prosciutto is delicious.  It’s a neat blend of terrific, summery things, and it totally works!  A couple of things:  I love arugula a lot, and I think it would be great served over a nice bed of arugula too (instead of the arugula being mixed into the salad).  But either way would work (since some people maybe don’t like arugula as much as I do!)  Also, I think this salad would be just as good made with raw corn cut off the cob instead of cooking it.  Again, I enjoy raw corn in a salad… so you’d have to decide if you like that too!  In any case, it’s the perfect salad to make this summer- especially if you are entertaining or needing something to bring to a potluck.  Enjoy!


Yield: 5 servings

Prep Time: 15 minutes + cooling time

Cook Time: 4 minutes

Blueberry- Corn Salad with Prosciutto


  • 5 ears fresh white sweet corn (I used bi-color)
  • 1 cup fresh blueberries
  • 1/2 orange bell pepper, chopped
  • 1 large heirloom tomato, chopped
  • 1/4 cup chopped yellow onion
  • 1/2 to 2/3 cup baby arugula (I used more)
  • 6 slices prosciutto (5-ounces), chopped
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey (I used agave nectar)
  • salt and pepper, to taste


  1. Bring a large pot of water to a rapid boil and add a dash of salt. Remove the husks from the corn, clean off the silk strands, and then place into the boiling water. Boil for 3 to 4 minutes, then remove from the water and let the corn cool completely. Once cool enough to handle, hold the ear vertically and cut the corn from the cobs.
  2. Place the corn in a large bowl. Mix with the blueberries, chopped pepper, tomato and onion. Mix in 1/2 cup of arugula and add more if you'd like. Mix to combine. Stir in the prosciutto.
  3. In a small bowl, whisk together the lemon juice, olive oil and honey. Drizzle onto the salad and toss. Add salt and pepper, to taste.
  • Nutritional Information per serving (Serving size: 1/5th of the salad) Calories: 205, Fat: 10.2g, Fiber: <1g, Protein: 5.4g, Carbohydrates: 38.4g
  • Weight Watchers POINTS:  SmartPoints: 8, Points Plus: 7, Old Points Program: 5
SOURCE: (Excerpted with permission from Eat Skinny Be Skinny: 100 Wholesome and Delicious Recipes by Claire Gallam. Copyright 2014, Skyhorse Publishing, Inc.)

24 Responses to “Blueberry- Corn Salad with Prosciutto”

  1. postedJul 14, 2014 3:04 AM

    The blueberries sound wonderful in this, Lori! Pinned 🙂

  2. postedJul 14, 2014 3:48 AM

    What a GORGEOUS salad! I would have never thought about pairing all these, but it sounds the perfect pairing of sweet and a little salty. Pinned!

  3. postedJul 14, 2014 4:34 AM

    Looks wonderful! Do you cook the prosciutto?

  4. postedJul 14, 2014 4:50 AM

    This is such beautiful salad! Arugula is my favorite base for the greens =)

  5. postedJul 14, 2014 4:52 AM

    I love this healthy salad, like you, I’m a sucker for recipes with the word skinny in it. Love all the popping color. Looks beautiful and is nutritious, can’t beat that.

    Under 300 calories for recipes? That’s an amazing cookbook. My new weight loose strategy is too eat lean 2 meals a day and then I get a splurge a little on the 3rd meal and I get to choose which meal that is.

    So far, it’s working. Because I can’t say I’ll never eat pizza again, although I wish I could!!!!

  6. postedJul 14, 2014 5:02 AM

    Oh wow…I love this salad!!

  7. postedJul 14, 2014 5:05 AM

    This totally sounds like my kind of salad! I love that there is actual corn from the cob mixed in! So good! And blueberries are the perfect addition 🙂 Hope you had a great weekend!

  8. postedJul 14, 2014 5:49 AM
    Bri | Bites of Bri

    I love this kind of salad. Beautiful, tasty, and full of great ingredients. Thanks Lori!

  9. postedJul 14, 2014 6:10 AM

    This looks perfect!! Love this combo of savory and sweet summer foods!

  10. postedJul 14, 2014 6:31 AM

    Love everything about this.

  11. postedJul 14, 2014 9:27 AM

    Loving this summer salad! Pinning!

  12. postedJul 14, 2014 11:17 AM

    This salad is so great for summer! Love the flavors!!

  13. postedJul 14, 2014 4:03 PM

    This really is one unique combination — I never think of blueberries in savory salads for some reason. I love the colors, and it looks just delicious. I want to dive right into that bowl! 🙂

  14. postedJul 14, 2014 10:29 PM

    Beautiful. All the lush colors make me want to dive right in!

  15. postedJul 15, 2014 11:47 AM

    Oooh this is a unique salad! Claire is so talented. Looks amazing!

  16. postedJul 15, 2014 5:09 PM

    This salad is beautiful and full of color, flavor and nutrition. I will definitely be making this!

  17. postedJul 15, 2014 8:15 PM

    This salad looks gorgeous, Lori! Love how pretty the colors are and the fresh bi-color corn along with the blueberries sound amazing together! Definitely makes the perfect summer salad and I can’t wait to try it – pinning 🙂

  18. postedJul 16, 2014 4:06 PM

    Love the Prosciutto in this! So colorful, too!!!

  19. postedJul 21, 2014 3:41 PM

    What a great summer salad!

  20. postedJul 24, 2014 3:09 PM

    I would never have thought to combine these ingredients together, even though I love all of them. Now I can’t wait to make this salad. I will, happily, take your recommendation to use raw corn because I love that, too.

  21. postedJul 24, 2014 5:31 PM

    Prosciutto with berries and corn?! I LOVE IT!!!

  22. postedJul 24, 2014 6:47 PM

    This salad really looks like the perfect summer lunch! Very colorful too!

  23. postedJul 25, 2014 6:12 AM

    Oh, I just love this idea! What an interesting combination of wonderful flavors! From the peppery arugula to the salty prosciutto to the sweet blueberries – this salad has it all! Great idea to simply use raw corn straight off the cob – I love eating corn that way, too, and it’s so fantastic in mixed salads like this. Plus, using the sweet corn raw saves an entire cooking step – brilliant! 😀 ! Can’t wait to pin this and share it with others! Mmmmmmmm … summer in a bowl! Really enjoying your blog, BTW! 😀

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