Summer Corn & Blueberry Salad

1. 1

   In a dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender.

2. 2

   When cool enough to handle, cut corn from cobs. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro and jalapeno.

3. 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. 4

   Cover and refrigerate overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.