Roasted Corn and Avocado Dip Recipe

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Roasted Corn and Avocado Dip Recipe

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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.
MAKES:
20 servings
TOTAL TIME:
Prep: 5 min. Bake: 15 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 5 min. Bake: 15 min. + cooling

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

Directions

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. Yield: 2-1/2 cups.
Originally published as Roasted Corn and Avocado Dip in Bountiful Harvest Cookbook 1994, p29

Nutritional Facts

2 tablespoons: 52 calories, 4g fat (1g saturated fat), 0 cholesterol, 62mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 1g protein.

  • 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
  1. Combine corn and oil in a shallow baking dish. Bake at 400° for 12-15 minutes or until lightly browned, stirring several times. Cool.
  2. 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. Yield: 2-1/2 cups.
Originally published as Roasted Corn and Avocado Dip in Bountiful Harvest Cookbook 1994, p29

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