6 ears of fresh sweet corn, husked
1 cup fresh blueberries
1 small cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon salt
In a dutch oven bring salted water to a boil. 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 a screw-top jar combine lime juice, oil, honey, cumin and 1/2 teaspoon salt. Cover, shake well to combine. Add to salad and toss. Cover and refrigerate overnight.
Recipe inspired by: Better Homes and Gardens