Corn and Blueberry Salad

Prep: 25 minutes Chill: overnight (optional - we didn't in this picture)

Ingredients
6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 small cucumber, sliced (if you know Jess at all, you know she would never add this)
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeño pepper, seeded and finely chopped*
2 Tbsp. lime juice
2 Tbsp. olive oil
1 Tbsp. honey
1/2 tsp. ground cumin
1/2 tsp. salt

Directions
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 jalapeño. 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.

3. *Hot peppers, such as jalepeños, 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.

Nutrition Facts
Calories 152, Total Fat (g) 6, Saturated Fat (g) 1, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 1, Sodium (mg) 211, Carbohydrate (g) 26, Total Sugar (g) 9, Fiber (g) 3, Protein (g) 4, Vitamin C (DV%) 26, Calcium (DV%) 2, Iron (DV%) 5, Percent Daily Values are based on a 2,000 calorie diet

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