This was my favorite summer salad. The left overs were even better.

As far as the recipe. It's more like guidelines. If you feel like adding more of something go for it. I doubled the blueberries and the honey.



Corn and Blueberry Salad

6 ears 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
2 Tbsp. lime juice
2 Tbsp. olive oil
1 Tbsp. honey
1/2 tsp. ground cumin
Directions
1. Bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.

2. In a serving bowl combine corn, blueberries, cucumber, red onion, and cilantro. 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.