Summer Corn & Blueberry Salad

I found this in a magazine and thought it sounded so unusual and an unexpected combination so gave it a try for an upcoming get together -- everyone LOVED it at the party and I've made it again since and served to a big crowd who oohed and ahhed and asked for the recipe! Enjoy. 25 min prep; chill overnight optional

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 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 (plus additional for water)

Directions

1. In a dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender.
2. When cool enough to handle, cut corn from cobs. 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 and toss.
4. Cover and refrigerate overnight.