Corn and Blueberry Salad

I can't wait until we start getting our Produce Box, and we start getting blueberries and corn on the cob.  Q LOVES blueberries - hopefully, she'll like this salad, too!

 

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

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.

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.

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