Corn and Blueberry Salad

Sweet corn and blueberries are an unexpected pair, but their flavors come together effortlessly in this lime- and cumin-laced salad.

Prep: 25 minutes.  Chill: Overnight

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
1 jalapeno pepper, seeded and finely chopped*
2 T lime juice
2 T olive oil
1 T honey
1/2 tsp ground cumin

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

Each serving: 152 cal, 6 g fat, 26 g carbs, 3 g fiber, 4 g protein