Roasted Corn and Avocado Dip

Name: Roasted Corn and Avocado Dip
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2-1/2 cups.
Cuisine: North America, Mexican
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

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.

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.

Nutrition Facts

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

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