CORN & BLUEBERRY SALAD

6 fresh sweet corn, husked

1 cup fresh blueberries

1 cucumber, sliced

¼ cup finely chopped red onion

¼ cup chopped fresh cilantro

1 jalapeno pepper, seeded and finely chopped*

2 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon honey

½ 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.