Corn and Avocado Dip

4.5
(4)

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

1
Prep Time:
15 mins
Cook Time:
8 mins
Additional Time:
1 day
Total Time:
1 day 23 mins
Servings:
8
Yield:
8 servings

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

  • ½ teaspoon salt

  • ¼ teaspoon ground cumin

Directions

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

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

  3. Mash 1 avocado and coarsely chop the remaining one.

  4. 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 (per serving)

149 Calories
12g Fat
12g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 149
% Daily Value *
Total Fat 12g 15%
Saturated Fat 2g 9%
Sodium 164mg 7%
Total Carbohydrate 12g 4%
Dietary Fiber 6g 20%
Total Sugars 2g
Protein 2g
Vitamin C 13mg 65%
Calcium 15mg 1%
Iron 1mg 3%
Potassium 447mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love