Corn, Cucumber and Blueberry Salad

Ingredients

• 6 fresh sweet corn, husked
• 1-1/2 cup fresh blueberries
• 1 cucumber, sliced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeno pepper, seeded and finely chopped
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/2 teaspoon ground cumin

  Directions

1. In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.
2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings.