In a large pot, bring salted water to a boil. Add corn and cook, covered, until tender, about 5 minutes. When cool enough to handle, cut corn from cobs.
In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, wild rice, and jalapeño.
Prepare the dressing in a screw-top jar by combining lime juice, olive oil, honey, cumin, and ½ teaspoon salt. Cover and shake well to combine.
Add to salad and toss. Cover the salad and refrigerate overnight or up to 24 hours.