Corn, blueberry and wild rice salad

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 6 ears sweet corn, husked (or 1 1/2 cups frozen corn)
 1 jalapeno pepper, seeded and finely chopped
 1 cup fresh blueberries
 4 tbsp lime juice
 4 tbsp olive oil
 1 small cucumber, finely diced
 ¼ cup finely chopped red onion
 ½ tsp ground cumin
 ¼ cup chopped fresh cilantro
1

In a large pot, bring salted water to a boil.

Add corn.

Cook covered for 5 minutes, or until tender.

When cool enough to handle, cut corn from cobs.

In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, wild rice, and jalapeno.

For dressing: in a screw-top jar combine lime juice, oil, honey, cumin, and ½ teaspoon salt.

Cover; shake well to combine.

Add to salad and toss.

Cover the salad and refrigerate overnight or up to 24 hours.

Ingredients

 6 ears sweet corn, husked (or 1 1/2 cups frozen corn)
 1 jalapeno pepper, seeded and finely chopped
 1 cup fresh blueberries
 4 tbsp lime juice
 4 tbsp olive oil
 1 small cucumber, finely diced
 ¼ cup finely chopped red onion
 ½ tsp ground cumin
 ¼ cup chopped fresh cilantro

Directions

1

In a large pot, bring salted water to a boil.

Add corn.

Cook covered for 5 minutes, or until tender.

When cool enough to handle, cut corn from cobs.

In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, wild rice, and jalapeno.

For dressing: in a screw-top jar combine lime juice, oil, honey, cumin, and ½ teaspoon salt.

Cover; shake well to combine.

Add to salad and toss.

Cover the salad and refrigerate overnight or up to 24 hours.

Corn, blueberry and wild rice salad
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