Margaret's Roasted Corn & Avocado Dip

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Thursday, January 01, 2004

Categories:

Tex-Mex/Appetizers-Side Dish

Yield:

3 cups

Ingredients:

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

Directions:

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.

Nutrition Facts:

Source:

Ken Oliver - Cooking with Ken - e-mail questions to koliver@prudential-ok.com