Corn and Blueberry Salad

Directions 1. 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 jalapeño. 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.

*Hot peppers, such as jalepeños, contain oils that can burn skin and eyes. Wear plastic gloves when working with them. If using bare hands wash well with soap and water.