Corn and Blueberry Salad

Directions

1. Fill a large pot halfway-full with salted water and bring to a boil.
2. Once the water is boiling, add the corn and cook, covered, for 5 minutes and then drain and cut off corn kernels once cool enough to handle.
3. Place the corn in a salad bowl along with the blueberries, cucumber, red onion, cilantro, and jalapeño.
4. Add the lime juice, oil, honey, cumin, and 1/2 teaspoon salt. Toss the salad to combine and then cover and place in the refrigerator for up to 12 hours to allow flavors to blend.
5. Toss salad once more before serving.