1 C frozen white kernel corn, thawed 2 tsp vegetable oil 2 large avocados, peeled 1 medium tomato, finely chopped 3 Tbsp lime juice 2 Tbsp minced onion 2 cloves garlic, minced 1 small can jalapeno, chopped * 1/2 tsp salt 1/4 tsp ground cumin Additional tomato wedges for garnish Yellow & blue corn meal chips
Preheat oven to 400° Combine corn and vegetable oil in a shallow pan. Bake 8 minutes or until lightly browned, stirring twice. Set aside and let cool. Mash 1 avocado and coarsely chop the other. Add roasted corn and other ingredients, stirring well until well-blended. Cover and chill for 24 hours. Garnish with tomato wedges and serve with yellow & blue cornmeal chips.
* You may want to use a small can of mild chiles or a mixture of jalapenos and mild chiles, otherwise this will be a very spicy-hot dip.
Ken Oliver - Cooking with Ken - e-mail questions to firstname.lastname@example.org
News On 6
303 N. Boston Ave.
Tulsa, OK 74103
Newson6.com is proud to provide Oklahomans with timely and relevant news and
information, sharing the stories, pictures and loves of Oklahomans across our great state.