Roasted Corn and Avocado Dip |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 20 |
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The tangy taste of this dip keeps people who taste it guessing what's in it! I've had many people request the recipe to find out. My husband and I enjoy traveling in our motor home and doing a little fishing along the way. Ingredients:
1 cup fresh corn |
2 tablespoons canola oil |
2 large avocados, peeled |
3 tablespoons lime juice |
2 garlic cloves, minced |
2 tablespoons finely chopped onion |
1 can (3-1/2 ounces) jalapeno peppers, drained and chopped |
1/2 teaspoon salt |
1/4 teaspoon ground cumin |
tortilla chips |
Directions:
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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