Monday, September 5, 2011

Avocado Corn Dip


Over 4th of July one of my neighbors brought over this fantastic dip! I kept eating it and couldn’t stop. It’s a fantastic summer dip that has good stuff in it and isn’t loaded with fattening items. The avocado makes it creamy and the roasted corn adds all the seasoning you need. Trust me try this and you’ll be in heaven!

Avocado Corn Salsa
(Adapted from Angeles Gomez)

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4 Ears of Corn (cut off kernels) - you can also use 1 can of corn
2-4 Avocados (depending on size)
Fresh Lime Juice
Mexican Chili Powder or Ancho Chili Powder or Chipotle Chili Powder (any one of those or combo) - this is optional
1 Tbsp of Canola Oil

Heat a skillet with the canola oil and cook the corn - let it get nice and charred (you could also grill the corn on the cob and then remove kernels too!)

Cut up avocado into bit size cubes

Let corn cool a bit, mix with avocado, add salt, lime and chili powders to taste.


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