blueberry, cucumber and sweet corn salad

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 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.


  • 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


  • 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.

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