Corn and Avocado Dip Recipe

Corn and Avocado Dip Recipe

  • 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  1. Preheat oven to 400 degrees F (200 degrees C). Combine corn and oil in a shallow pan.
  2. Bake in the preheated oven, stirring once or twice, until lightly browned, 8 to 10 minutes. Cool.
  3. Mash 1 avocado and coarsely chop the remaining one.
  4. 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.
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