Corn and Avocado Dip

4.50 (4)
⏱ 25 mins 🍽 Serves 8 🌶 american 🏷 Main course

This American appetiser features a blend of textures and flavours. Frozen corn kernels are roasted in the oven until golden, then combined with both mashed and chopped avocado. The mixture is brightened with fresh tomato, lime juice, onions, garlic, and a hint of pickled jalapeno and cumin. The result is a vibrant, creamy dip ideal for serving with tortilla chips or crudités. It yields enough for eight people to enjoy as a starter or snack.

Corn and Avocado Dip

Ingredients

  • 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
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground cumin

Method

  1. Set your oven to 400 degrees F (200 degrees C). Toss the thawed corn kernels with the vegetable oil on a shallow baking tray.
  2. Place the tray in the oven and cook for 8 to 10 minutes, giving it a stir once or twice, until the corn is lightly browned. Remove and allow it to cool completely.
  3. Prepare the avocados by mashing one of them thoroughly. Take the second avocado and cut it into coarse pieces.
  4. In a large mixing bowl, stir together the cooled corn, both the mashed and chopped avocado, the finely chopped tomato, fresh lime juice, chopped onions, minced garlic, chopped pickled jalapeno peppers, salt, and ground cumin until well combined.

Nutrition (per serving)

Calories149 kcal
Fat12 g
Sugars2 g
Protein2 g
Sodium164 mg

Recipe details

CategoryMain course
Cuisineamerican
AuthorCajunGrocercom