Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Light and tasty party dip recipe that will surely be a crowd pleaser. Serve with yellow or blue corn chips.

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Recipe Summary test

prep:
15 mins
cook:
8 mins
additional:
1 day
total:
1 day
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Combine corn and oil in a shallow pan.

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  • Bake in the preheated oven, stirring once or twice, until lightly browned, 8 to 10 minutes. Cool.

  • Mash 1 avocado and coarsely chop the remaining one.

  • 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.

Nutrition Facts

149 calories; protein 2.3g; carbohydrates 12.1g; fat 11.8g; sodium 164.2mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
06/16/2020
Love, love, love it! I used the kernels from an ear of leftover roasted corn and added a teaspoon of Penzeys Southwest Seasoning rather than a hot pepper. And I air fried stale flour tortillas for chips. So good I forgot to have supper! Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/04/2018
This is really a 5 star! Easy and very tasty! Will make again and again! Read More
Rating: 5 stars
06/16/2020
Love, love, love it! I used the kernels from an ear of leftover roasted corn and added a teaspoon of Penzeys Southwest Seasoning rather than a hot pepper. And I air fried stale flour tortillas for chips. So good I forgot to have supper! Read More
Rating: 5 stars
06/20/2017
Simply good. The roasted corn ups the flavor. Read More
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Rating: 3 stars
07/13/2021
too much salt Read More