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 work...