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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.



  • 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 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