Directions

For the dressing:

1. Combine lime juice, olive oil, honey and ground cumin in small mixing bowl and whisk. Set aside.

For the salsa:

1. Cook corn in boiling water for 5 minutes or until tender. Alternatively, roast in the oven at 400 Degrees for 15 minutes. Allow corn to cool.
2. Carefully slice kernels off the cob using a sharp knife.
3. In a serving bowl, combine corn kernels, blueberries, diced cucumber, diced red onion, chopped cilantro, and diced jalapeno.
4. Add dressing to salsa and toss. Serve immediately or cover and refrigerate overnight.