Corn and Blueberry Salad

I love a summer salad and when I read the ingredients in this recipe, I knew it would become a favorite of mine. Not only does it tastes yummy, it makes a pretty, colorful salad. I changed the original recipe up a little, so here is my version:

Corn and Blueberry Salad

6 ears fresh sweet corn
2 cups blueberries
2 small cucumbers, quarter and slice
½ cup red onion chopped
½ cup fresh cilantro
1 jalapeno pepper, seeded and finely chopped
4 Tbsp lime juice
4 Tbsp olive oil
2 Tbsp honey
1 tsp ground cumin
1 tsp salt

Cook corn and cut off cob. Let cool. In serving bowl combine corn, blueberries, cucumber, red onion, cilantro and jalapeno pepper.

In screw-top jar, combine lime juice, oil, honey, cumin and salt. Shake well to combine. Add to salad and toss. Cover and refrigerate overnight. If you want to serve it right away, let it sit at room temperature for half an hour, to an hour to let the flavors meld.