- Posted in: Dips & Spreads
- Time:
- Yield: 6 servings
- Print Recipe
Blueberries and corn are a long weekend necessity, and if you haven't tried this winning combination it is a MUST! The sweet, crunchy combination is to me, the epitome of summer. This dip should come with a warning...it is incredibly addictive and I promise it will become an instant favourite. Serve it with your favourite raincoast crisps® - this delish concoction will suit them all.
- Pairs with:
- raincoast crisps® cranberry and hazelnut
- raincoast oat crisps™ oat and cranberry
- raincoast oat crisps™ oat and rosemary raisin
- raincoast oat crisps™ oat and seed
- raincoast crisps® fig and olive
- raincoast crisps® rosemary raisin pecan
- raincoast crisps® salty date and almond
- raincoast crisps® original
Ingredients
- 6 ears of sweet corn (fresh cooked corn is preferred, but 2 cups of frozen sweet corn can be used as a substitute)
- 1 cup (250 mL) fresh blueberries
- 4 baby cucumbers, cut into bite size quarters
- 2 large avocados, skin removed and cut in chunks
- ¼ of a finely chopped large red onion
- ¼ cup (62 mL) chopped fresh cilantro
- Sea salt and freshly ground pepper
- 1 jalapeño pepper, seeded and finely chopped
- 2 Tbsp. (30 mL) lime juice
- 2 Tbsp. (30 mL) olive oil
- 1 Tbsp. (15 mL) honey
- ½ tsp. (2.5 mL) ground cumin
- 1 package of your favourite raincoast crisps® for serving
Directions
- STEP 1: Place corn, blueberries and chopped cucumber in a bowl.
- STEP 2: Finely slice red onion and add to the bowl.
- STEP 3: Chop coriander and add to fruit and vegetable mixture.
- STEP 4: Gently add in the avocado. Season with sea salt and pepper.
- STEP 5: In a separate container with a lid, add the chopped jalapeno, lime juice, olive oil, honey and cumin.
- STEP 6: Shake well until combined and pour over the dip.
- STEP 7: Let sit for ½ hour before serving.
