Save on Pinterest

Fresh Corn & Avocado Dip

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
    4 cups

Ingredients

  • 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

Directions

  • Combine first 11 ingredients; add salt and pepper and, if desired, jalapeno. Serve with tortilla chips.
Nutrition 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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Denesio
    May 17, 2018

    I doubled the recipe, grilled the corn, and used it as a side dish. Everyone loved it.

  • swinny
    May 30, 2017

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