Roasted Corn and Avocado Dip

If you would like to be a popular guest for any summer soiree, bring this dip along.  I promise you will be a hit.  The combination of sweet roasted corn, creamy avocado, plump tomatoes and fresh cilantro is undeniably wonderful. With just a few other ingredients, you will have a dip that is sure to please.  I had this once in someone else's home and knew it had to be in my cookbook.  I used the same main ingredients and added a few of my own.

You can also see below how I used this dip to spice up steak fajitas.  Of course it pairs well with mexican food, but is tasty with most any summertime meal or barbecue.  Enjoy!

Roasted Corn and Avocado Dip
serves 2-4

Recipe Notes

You can use either fresh corn cut off the cob or frozen corn.  Whatever you have on hand works great, but I will say you can hardly beat fresh, sweet summer corn cut off the cob.

Ingredients

1 cup corn cut off the cob (or 1 cup frozen kernels)
2 teaspoons canola oil (or olive oil)

1 avocado, cut into small chunks

1 large vine ripened tomato, cut into small chunks (or two small tomatoes)
3 tablespoons fresh red onion, minced
1/2 teaspoon ground cumin
1 teaspoon fresh jalapeno, minced
3 tablespoons fresh lime juice
2 teaspoon cider vinegar
2 tablespoons fresh cilantro, chopped
1 pinch of salt and pepper, extra to taste
Step by Step
1.  Preheat oven to 400 degrees.
2.  Spread corn kernels onto baking sheet;  toss with oil and sprinkle with salt.
3.  Roast corn for about 10 minutes, until lightly browned.
4. In a medium bowl, combine all remaining ingredients.  Mix gently to combine.
5.  When corn has cooled, add to dip.
6.  Serve with favorite tortilla chips or as a topping to fajitas.

Works great as a fajita topping as well!