Roasted Corn and Avocado Dip Recipe

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Roasted Corn and Avocado Dip
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  1. Combine corn and oil in a shallow baking dish. Bake at 400° for 12-15 minutes or until lightly browned, stirring several times. Cool.
  2. Meanwhile, chop 1 avocado and set aside. Mash the other avocado in a bowl; add the lime juice, garlic, onion, jalapenos, salt and cumin. Fold in chopped avocado and the corn. Chill. Serve with tortilla chips. Yield: 2-1/2 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 53.09 Kcal (222 kJ)
Calories from fat 40.51 Kcal
% Daily Value*
Total Fat 4.5g 7%
Sodium 60.92mg 3%
Potassium 127.64mg 3%
Total Carbs 3.76g 1%
Sugars 0.58g 2%
Dietary Fiber 1.71g 7%
Protein 0.68g 1%
Vitamin C 5.1mg 8%
Iron 0.3mg 2%
Calcium 4.1mg 0%
Amount Per 100 g
Calories 154.32 Kcal (646 kJ)
Calories from fat 117.74 Kcal
% Daily Value*
Total Fat 13.08g 7%
Sodium 177.08mg 3%
Potassium 371mg 3%
Total Carbs 10.92g 1%
Sugars 1.68g 2%
Dietary Fiber 4.97g 7%
Protein 1.98g 1%
Vitamin C 14.8mg 8%
Iron 0.9mg 2%
Calcium 12mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.1
  • 1

Good Points

  • saturated fat free,
  • cholesterol free,
  • high fiber

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