Roasted Corn and Avocado Dip
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Ingredients
| 1 cup | fresh corn | | 2 tbsp. | vegetable oil | | 2 | lg. avocados, peeled | | 3 tbsp. | lme juice | | 2 cloves | garlic, minced | | 2 tbsp. | minced onion | | 1 can (3-1/2 oz.) | jalapeno peppers, drained and chopped | | 1/2 tsp. | salt | | 1/4 tsp. | ground cumin | | Tortilla chips |
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Instructions
Combine corn and oil in a shallow baking dish. Bake at 400°F for 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 lime juice, garlic, onion, jalapeno, salt and cumin. Fold in chopped avocado and the corn. Chill. Serve with tortilla chips.
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