Corn & Blueberry Salad

From June 2010 BHG. Haven't tried it yet but posting here for safekeeping.

• Ready In: 24 hrs 25 mins
• Serves: 6-8
• Yields: 6 cups

Ingredients

• 6  ears  fresh  sweet corn, husked
• 1  cup fresh blueberries
• 1  small cucumber, sliced
• 1⁄4 cup  finely shopped 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 large pot, 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.
3. 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.
4. Cover and refrigerate overnight.