Description
Elevate your next gathering with this Roasted Corn and Avocado Dip—a delightful blend of sweet, smoky roasted corn and creamy avocado, balanced with fresh lime and a hint of spice. Perfect for dipping with crispy tortilla chips, this vibrant dish is not just a snack; it’s a celebration in every scoop!
Ingredients
Scale
- 2 ears fresh corn, roasted
- 2 ripe avocados
- 2 tbsp freshly squeezed lime juice
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh cilantro, chopped (optional)
- 1 jalapeño pepper, finely diced (adjust to taste)
- Salt and pepper to taste
- Tortilla chips for serving
Instructions
- Preheat oven to 400°F (200°C). Roast corn on a baking sheet for about 20 minutes until golden brown, turning occasionally.
- While cooling, chop red onion, jalapeño, and dice avocados.
- In a bowl, mash avocados until creamy but chunky.
- Combine roasted corn, onion, jalapeño, cilantro (if using), and lime juice with the mashed avocado. Mix gently.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup (approximately 120g)
- Calories: 180
- Sugar: 3g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg