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MissouriFamilies.org - Food and Fitness

 

Roasted Corn Avocado Dip

Jami Nolen

August 16, 2009

 

Quick tip: Always cook your corn the day you buy it because it starts losing it's sweetness as soon as it is picked.

 

Ingredients

  • 6 large roma tomatoes, cored, seeded and chopped
  • 2 avocados, diced
  • 4 tablespoons chopped fresh cilantro
  • Juice of 2 limes
  • 1 cup roasted corn
  • 1 teaspoon onion powder
  • 2 teaspoons cumin
  • ½ teaspoon salt
  • 2 pickled jalapenos (mild), chopped
  • 2 teaspoons roasted garlic

 
To roast corn: In a nonstick skillet, put 2 teaspoons olive oil and heat up. Add frozen corn and cook until browned. Lay out on paper towel to cool.

For dip: Mix all ingredients and chill.

 

 

 

 

 

Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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Last update: Tuesday, September 01, 2009