Roasted Corn Avocado Dip
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 http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Tuesday, September 01, 2009