Fresh Corn & Avocado Dip Recipe
Fresh Corn & Avocado Dip Recipe photo by Taste of Home
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Fresh Corn & Avocado Dip Recipe

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I alter my sister's dip recipe by adding finely chopped jalapeno for a little heat. It's a different way of serving corn as a dip that can be made ahead of time and refrigerated until serving. —Pat Roberts, Thornton, Ontario
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 16 servings


  • 2 cups fresh or frozen corn, thawed
  • 1 medium ripe avocado, peeled and diced
  • 1 small peach, peeled and chopped
  • 1 small sweet red pepper, chopped
  • 1 small red onion, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lime juice
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon minced fresh oregano
  • 1 garlic clove, crushed
  • Salt and pepper to taste
  • 1 minced and seeded jalapeno pepper, optional
  • Baked tortilla chips

Nutritional Facts

1/4 cup (calculated without chips): 52 calories, 3g fat (0 saturated fat), 0 cholesterol, 4mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.


  1. Combine first 11 ingredients; add salt and pepper and, if desired, jalapeno. Serve with tortilla chips. Yield: 4 cups
Originally published as Fresh Corn & Avocado Dip in Taste of Home June/July 2017

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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swinny User ID: 1858482 267481
Reviewed May. 30, 2017

"Delicious. I left out the jalapeno. Next time I will add this for a little kick!!!"

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