Roasted Corn & Avocado Dip |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A southwestern style dip, you can chop the jalapenos (seeds and all) for maximum pepper heat. From Southern Living's Ultimate Book of Appetizers. NOTE: Prep & cooking time DO NOT include 8-hour chill time. Ingredients:
1 cup frozen whole kernel corn, thawed |
2 teaspoons olive oil |
1 ripe avocado, peeled and mashed |
1 ripe avocado, peeled and coarsely chopped |
3/4 cup seeded diced tomato |
3 tablespoons fresh lime juice |
3 tablespoons chopped fresh cilantro or 1 tablespoon dried cilantro |
2 tablespoons minced onions |
2 jalapeno peppers, seeded and finely diced or 2 (6 ounce) cans jalapeno peppers |
2 garlic cloves, peeled and finely minced |
1/2 teaspoon kosher sea salt |
1/4 teaspoon ground cumin |
Directions:
1. Combine corn and oil in a shallow pan.
2. Bake at 400 degrees F for 15 minutes or until corn is lightly browned, stirring occasionally. Cool.
3. Combine corn, mashed avocado, chopped avocado, and remaining ingredients, stirring well.
4. Cover and chill at least 8 hours before serving.
5. Serve with tortilla chips.
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