CORN AND AVOCADO DIP RECIPES
FRESH CORN & AVOCADO DIP RECIPE: HOW TO MAKE IT
I alter my sister's recipe by adding finely chopped jalapeno for a little heat. This is a different way of serving corn as a dip that can be made ahead of time and refrigerated until serving. —Pat Roberts, Thornton, Ontario
Provided by Taste of Home
Categories Appetizers
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 4 cups
Number Of Ingredients 14
Steps:
- Combine first 11 ingredients; add salt and pepper and, if desired, jalapeno. Serve with tortilla chips.
Nutrition Facts : Calories 52 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 4mg sodium, CarbohydrateContent 6g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 1g protein. Diabetic Exchanges 1/2 starch
ROASTED CORN & AVOCADO DIP RECIPE - FOOD.COM
A southwestern style dip, you can chop the jalapenos (seeds and all) for maximum pepper heat. From Southern Living's Ultimate Book of Appetizers. NOTE: Prep & cooking time DO NOT include 8-hour chill time.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 11 1/4 cup servings, 11 serving(s)
Number Of Ingredients 12
Steps:
- Combine corn and oil in a shallow pan.
- Bake at 400 degrees F for 15 minutes or until corn is lightly browned, stirring occasionally. Cool.
- Combine corn, mashed avocado, chopped avocado, and remaining ingredients, stirring well.
- Cover and chill at least 8 hours before serving.
- Serve with tortilla chips.
Nutrition Facts : Calories 87, FatContent 6.3, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 147.8, CarbohydrateContent 8.2, FiberContent 3.2, SugarContent 1.1, ProteinContent 1.4
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ROASTED CORN AND AVOCADO DIP RECIPE: HOW TO MAKE IT
The tangy taste of this dip keeps people who taste it guessing what's in it! I've had many people request the recipe to find out. My husband and I enjoy traveling in our motor home and doing a little fishing along the way.
From tasteofhome.com
Total Time 20 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 52 calories per serving
From tasteofhome.com
Total Time 20 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 52 calories per serving
- Combine corn and oil in a shallow baking dish. Bake at 400° for 12-15 minutes or until lightly browned, stirring several times. Cool. , Meanwhile, chop 1 avocado and set aside. Mash the other avocado in a bowl; add the lime juice, garlic, onion, jalapenos, salt and cumin. Fold in chopped avocado and the corn. Chill. Serve with tortilla chips.
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Here's a fabulous way to use up leftover grilled corn. Make sure your avocado is ripe, but still somewhat firm, for easy cubing. To grill corn, remove husks and silk and coat with cooking spray. Grill over medium heat, turning occasionally, until browned in spots. Don’t touch seeds with bare hands.You can make this recipe with 1 1/2 cups of frozen, boiled or steamed corn that has been well-drained.
From weightwatchers.com
Total Time 30 minutes
Category Appetizers
Cuisine Mexican
Calories 28 kcal per serving
From weightwatchers.com
Total Time 30 minutes
Category Appetizers
Cuisine Mexican
Calories 28 kcal per serving
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Here's a fabulous way to use up leftover grilled corn. Make sure your avocado is ripe, but still somewhat firm, for easy cubing. To grill corn, remove husks and silk and coat with cooking spray. Grill over medium heat, turning occasionally, until browned in spots. Don’t touch seeds with bare hands.You can make this recipe with 1 1/2 cups of frozen, boiled or steamed corn that has been well-drained.
From weightwatchers.com
Total Time 30 minutes
Category Appetizers
Cuisine Mexican
Calories 28 kcal per serving
From weightwatchers.com
Total Time 30 minutes
Category Appetizers
Cuisine Mexican
Calories 28 kcal per serving
- Serving size: about 1/4 cup salsa
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