Roasted Corn and Avocado Dip Recipe

Name: Roasted Corn and Avocado Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh corn; 2 tbsp. vegetable oil; 2 lg. avocados, peeled; 3 tbsp. lme juice; 2 cloves garlic, minced; 2 tbsp. minced onion; 1 can (3-1/2 oz.) jalapeno peppers, drained and chopped; 1/2 tsp. salt; 1/4 tsp. ground cumin; Tortilla chips

Servings: persons

1 cup fresh corn
2 tbsp. vegetable oil
2 lg. avocados, peeled
3 tbsp. lme juice
2 cloves garlic, minced
2 tbsp. minced onion
1 can (3-1/2 oz.) jalapeno peppers, drained and chopped
1/2 tsp. salt
1/4 tsp. ground cumin
Tortilla chips

1
Combine corn and oil in a shallow baking dish.
2
Bake at 400F for 15 minutes or until lightly browned, stirring several times.
3
Cool.
4
Meanwhile, chop 1 avocado and set aside.
5
Mash the other avocado in a bowl.
6
Add lime juice, garlic, onion, jalapeno, salt and cumin.
7
Fold in chopped avocado and the corn.
8
Chill.
9
Serve with tortilla chips.

155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup fresh corn, 2 tbsp. vegetable oil, 2 lg. avocados, peeled, 3 tbsp. lme juice, and more.

Yes, Roasted Corn and Avocado Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Corn and Avocado Dip

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