Roasted Corn and Avocado Dip Recipe

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Ingredients:

Serving

1 cup fresh corn
2 tbsp canola oil
2 large avocados, peeled
3 tbsp lime juice
2 garlic cloves, minced
2 tbsp finely chopped onion
1 can (3-1/2 oz) jalapeno peppers, drained and chopped
1/2 tsp salt
1/4 tsp ground cumin
tortilla chips

Directions:

Combine corn and oil in a shallow baking dish. Bake at 400° for 12-15 minutes or until lightly browned, stirring several times. Cool.
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 Serving Per 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.

Tastes

salty
savory
bitter
sweet

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