In a large pot, bring salted water to a boil.
Cook covered for 5 minutes, or until tender.
When cool enough to handle, cut corn from cobs.
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 ½ teaspoon salt.
Cover; shake well to combine.
Add to salad and toss.
Cover the salad and refrigerate overnight or up to 24 hours.