- Add corn to boiling water and cook until tender, about 10 minutes. Cut corn from the cob and let cool.
- Combine corn, blueberries, cucumber, cilantro, onion and jalapeño pepper in a large bowl with a lid.
- To make dressing, in a screw-top jar, mix lime juice, oil, honey, cumin, salt and pepper. Shake well.
- Add honey-lime dressing to corn mixture and toss. Cover and refrigerate overnight.
Nutrition Facts (per serving): Calories – 136, Fat –5.3g, Dietary Fiber – 2.8g, Protein – 2.6g, Vitamin C – 18%, Iron – 13%.
**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.
Tips & Notes
Serve this corn salad as an appetizer, side dish or even a topping for grilled chicken or pork.