CORN AND AVOCADO DIP

Corn and Avocado Dip image

Light and tasty party dip recipe that will surely be a crowd pleaser. Serve with yellow or blue corn chips.

Provided by CajunGrocer.com

Categories Appetizers and Snacks Dips and Spreads Recipes

Time P1DT23m

Yield 8

Number Of Ingredients 10

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Ingredients

1 cup frozen corn kernels, thawed
2 teaspoons vegetable oil
2 large avocados, peeled and pitted
1 tomato, finely chopped
3 tablespoons fresh lime juice
2 tablespoons finely chopped onions
2 cloves garlic, minced
2 teaspoons chopped pickled jalapeno peppers
½ teaspoon salt
¼ teaspoon ground cumin

Steps:

Preheat oven to 400 degrees F (200 degrees C). Combine corn and oil in a shallow pan.
Bake in the preheated oven, stirring once or twice, until lightly browned, 8 to 10 minutes. Cool.
Mash 1 avocado and coarsely chop the remaining one.
Combine corn, mashed avocado, chopped avocado, tomato, lime juice, onions, garlic, jalapeno peppers, salt, and cumin in a bowl; cover and chill for 24 hours.

Nutrition Facts : Calories 149 calories, Carbohydrate 12.1 g, Fat 11.8 g, Fiber 5.6 g, Protein 2.3 g, SaturatedFat 1.7 g, Sodium 164.2 mg, Sugar 1.9 g