Recipe By
Published Mar 10th
Corn and Avocado Dip
Prep 15m Cook 8m Additional - Ready In 1d 23m
Servings 8 servings Calories 149

Light and tasty party dip recipe that will surely be a crowd pleaser. Serve with yellow or blue corn chips.

Recipe Ingredients

  • 1 cup frozen corn kernels, thawed
  • 2 teaspoons vegetable oil
  • 2 large avocados, peeled and pitted
  • 1 tomato, finely chopped
  • 3 tablespoons fresh lime juice
  • 2 tablespoons finely chopped onions
  • 2 cloves garlic, minced
  • 2 teaspoons chopped pickled jalapeno peppers
  • ½ teaspoon salt
  • ¼ teaspoon ground cumin

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Combine corn and oil in a shallow pan.
  2. 2 Bake in the preheated oven, stirring once or twice, until lightly browned, 8 to 10 minutes. Cool.
  3. 3 Mash 1 avocado and coarsely chop the remaining one.
  4. 4 Combine corn, mashed avocado, chopped avocado, tomato, lime juice, onions, garlic, jalapeno peppers, salt, and cumin in a bowl; cover and chill for 24 hours.

Nutrition Facts

  • Calories 149
  • Carbohydrate 12.1 g
  • Fat 11.8 g
  • Fiber 5.6 g
  • Protein 2.3 g
  • Saturated Fat 1.7 g
  • Sodium 164.2 mg
  • Sugar 1.9 g


  1. too much salt
  2. Love, love, love it! I used the kernels from an ear of leftover roasted corn and added a teaspoon of Penzeys Southwest Seasoning rather than a hot pepper. And I air fried stale flour tortillas for chips. So good I forgot to have supper!
  3. This is really a 5 star! Easy and very tasty! Will make again and again!
  4. Simply good. The roasted corn ups the flavor.