blueberry, cucumber and sweet corn salad - Lesley Stowe Raincoast Crisps

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