Roasted Corn and Avocado Dip



2 cups



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


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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