Corn and Avocado Dip

Name: Corn and Avocado Dip
Total time: 1463
Yield: 8
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

Recipe by CajunGrocercom from allrecipes.com

Dinner,Appetizer 24 Hr. 23 Mins.

Ingredients

8 servings

•

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

Instructions

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