Blueberry Corn Salad with Prosciutto

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This Blueberry Corn Salad with Prosciutto is a really unique, beautiful and delicious summer salad for you to try.  Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can make it at home.

overhead shot of blueberry corn salad with prosciutto in a white bowl on a green background

Blueberry Corn Salad with Prosciutto

I love all of the colors in this salad.  It just SCREAMS summer, doesn’t it??  There really is a nice mix of flavors going on in this pretty salad.  There are lots of vegetables- including arugula, corn, bell pepper, onion and tomato.  Sweet blueberries are mixed in too.  And it’s all tossed with a simple, sweet honey lemon dressing.

eat skinny be skinny cookbook cover
This recipe comes from a 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 with prosciutto in a blue and white ceramic bowl

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.  

I was a little apprehensive to combine corn, blueberries and tomato in the same salad.  It sounded kind of weird, yet it did seem intriguing.  But it totally works.

overhead shot of blueberry corn salad with prosciutto in a white bowl on a green background

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!

pinterest collage image for blueberry corn salad

Here are a few more corn salad recipes you might enjoy:

overhead shot of blueberry corn salad with prosciutto in a white bowl on a green background
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Blueberry- Corn Salad with Prosciutto

This is the perfect summery salad!
5 8 5
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 5 servings
Calories 290kcal
Course Salad
Cuisine American
Keyword blueberry corn salad, blueberry salad, corn salad


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


  • 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.
  • 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.
  • 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.



Serving: 1serving | Calories: 290kcal | Carbohydrates: 28g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 205mg | Potassium: 454mg | Fiber: 3g | Sugar: 14g | Vitamin A: 935IU | Vitamin C: 32.5mg | Calcium: 8mg | Iron: 0.9mg | Blue WW Smartpoints: 5 | Green WW Smartpoints: 8 | Purple WW Smartpoints: 5
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  • Shelley @ Two Healthy Kitchens wrote:

    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! 😀

  • Julia wrote:

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

  • Kate @ Diethood wrote:

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