Corn, Blueberry, and Wild Rice Salad

6 ears sweet corn
husked (or 1 ½ cups frozen corn or canned corn
drained)
1 cup frozen blueberries
1 small cucumber
finely chopped
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 cup wild rice
cooked
1 jalapeno pepper
4 tablespoons lime juice
4 tablespoons olive oil
2 tablespoons honey or maple syrup
1/2 teaspoon ground cumin
1/2 teaspoon salt

In a large pot, bring salted water to a boil.Add corn. Cook covered for 5 minutes, or until tender. If using corn on the cob, remove corn from the cob after cooking.
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 salt. Cover and shake well to combine. If you do not have a screw-top jar you can whisk ingredients in a small bowl.
Add dressing to salad and toss.

Recipe adapted from First Nations Development Institute