Corn & Blueberry Salad

6 ears corn husked (or 3 cups corn)
1 cup fresh blueberries
1 small cucumber, sliced
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 Tb lime juice
2 Tb olive oil
1 Tb honey
1/2 tsp ground cumin

Cook corn and cut corn from cobs.

Combine corn, blueberries, cucumber, onion, cilantro, and jalapeno.

For dressing combine lime juice, oil, honey, cumin and 1/2 tsp salt. Shake well to combine. Add to salad and toss. Cover and refrigerate over night (up to 24 hours) Makes 6 - 8 servings

Got recipe from BHAG June 2010