Avocado-Corn Dip with Homemade Tortilla Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Dark brown sugar and hot sauce lend an olive color to this slightly sweet yet spicy dip. Ingredients:
8 ripe avocados, peeled and chopped |
2 2/3 cups frozen whole kernel corn |
1/2 cup fresh lime juice |
1/3 cup firmly packed dark brown sugar |
1/3 cup hot sauce |
3/4 teaspoon salt |
2 1/2 teaspoons ground cumin |
1 teaspoon freshly ground black pepper |
peanut oil |
12 (10-inch) flour tortillas |
salt |
garnishes: fresh cilantro, chopped tomato, lime wedge |
Directions:
1. Mash avocados in a large bowl to desired consistency. Stir in corn and next 6 ingredients. Cover and chill.
2. Pour oil to a depth of 1/2 inch in a large skillet; heat to 350º. Stack tortillas; cut stack into 12 wedges. Fry wedges, 1 stack of 12 at a time, in hot oil 1 1/2 minutes on each side or until lightly browned. Quickly remove tortilla chips from oil; drain on paper towels, and sprinkle lightly with salt. Serve chips with dip. Garnish, if desired.
3. *Our Test Kitchens used Búfalo Jalapeño Mexican Hot Sauce (Very Hot).
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