Remove husks and silks from corn. Brush with 1 tablespoon of the olive oil and season with salt and pepper.
For a gas or charcoal grill, grill corn on the rack of a covered grill directly over medium heat for 8 to 10 minutes, turning occasionally or
until tender and lightly charred.
(Or for a grill pan, heat a grill pan over medium heat. Grill corn on the grill pan for 8 to 10 minutes, turning occasionally until tender
and lightly charred. Cut kernels from the cobs.)
In a medium bowl combine corn, cucumber, blueberries, red onion, radishes, jalapeño, and cilantro.
In a small screw-top jar combine lime zest, lime juice, remaining 3 tablespoons olive oil, and honey.
Cover and shake until honey dissolves. Season to taste with salt and pepper. Add to corn mixture and toss to coat. Top with queso fresco.
Make ahead tip: Prepare salad as directed except do not add the cilantro. Cover and chill for up to 3 days. Stir in the cilantro just before serving.