ROASTED CORN AND AVOCADO DIP

Roasted Corn and Avocado Dip image

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.

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2-1/2 cups.

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 52 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.