Roasted Corn And Avocado Dip Recipes

FRESH CORN & AVOCADO DIP

Fresh Corn & Avocado Dip image

I alter my sister's dip recipe by adding finely chopped jalapeno for a little heat. It's 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

Time 20m

Yield 4 cups

Number Of Ingredients 14

Ingredients

2 cups fresh or frozen corn, thawed
1 medium ripe avocado, peeled and diced
1 small peach, peeled and chopped
1 small sweet red pepper, chopped
1 small red onion, chopped
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon lime juice
1-1/2 teaspoons ground cumin
1 teaspoon minced fresh oregano
1 garlic clove, crushed
Salt and pepper to taste
1 minced and seeded jalapeno pepper, optional
Baked tortilla chips

Steps:

Combine first 11 ingredients; add salt and pepper and, if desired, jalapeno. Serve with tortilla chips.

Nutrition Facts : Calories 52 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

ROASTED CORN & AVOCADO DIP

Roasted Corn & Avocado Dip image

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.

Provided by kitty.rock

Categories Vegetable

Time 30m

Yield 11 1/4 cup servings, 11 serving(s)

Number Of Ingredients 12

Ingredients

1 cup frozen whole kernel corn, thawed
2 teaspoons olive oil
1 ripe avocado, peeled and mashed
1 ripe avocado, peeled and coarsely chopped
3/4 cup seeded diced tomato
3 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro or 1 tablespoon dried cilantro
2 tablespoons minced onions
2 jalapeno peppers, seeded and finely diced or 2 (6 ounce) cans jalapeno peppers
2 garlic cloves, peeled and finely minced
1/2 teaspoon kosher sea salt
1/4 teaspoon ground cumin

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, Fat 6.3, SaturatedFat 0.9, Sodium 147.8, Carbohydrate 8.2, Fiber 3.2, Sugar 1.1, Protein 1.4

CORN AND AVOCADO SALSA

Corn and Avocado Salsa image

What a fun way to eat your veggies! This corn and avocado salsa is a perfect dip for garden ranch roasted veggie tortilla chips!

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 1h10m

Yield 12

Number Of Ingredients 10

Ingredients

1 can (11 oz) whole kernel corn, red and green peppers, drained
1 medium tomato, seeded, chopped
2 medium green onions, sliced (2 tablespoons)
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive or vegetable oil
1/4 teaspoon garlic salt
1/4 to 1/2 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
1 medium avocado, pitted, peeled and coarsely chopped
1 bag (5 oz) garden ranch roasted veggie tortilla chips

Steps:

In medium bowl, mix corn, tomato, green onions and cilantro. In small bowl, mix lime juice, oil, garlic salt and pepper sauce with whisk until blended; pour over corn mixture. Stir to coat. Gently stir in avocado.
Cover and refrigerate at least 1 hour to blend flavors. Serve with chips.

Nutrition Facts : Calories 110.1, Carbohydrate 14.6 g, Cholesterol 0 mg, Fat 1, Fiber 2.7 g, Protein 2.0 g, SaturatedFat 0.7 g, ServingSize 1 Serving, Sodium 96.4 mg, Sugar 1.5 g, TransFat 0 g

CORN AND AVOCADO SALSA

Corn and Avocado Salsa image

Lime juice combined with avocados and corn make this yummy salsa go well with plain tortilla chips or with grilled chicken. Make just before serving for the best flavor and texture.

Provided by CARI

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

3 ears fresh corn, husks and silks removed
2 avocados - peeled, pitted, and cubed
1 red onion, finely diced
1 red bell pepper, seeded and diced
1 tablespoon minced garlic
1 tablespoon ground cumin
1 teaspoon crushed red pepper flakes
¼ cup chopped fresh cilantro
⅓ cup red wine vinegar
2 tablespoons olive oil
¼ cup fresh lime juice
salt and black pepper to taste

Steps:

Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.

Nutrition Facts : Calories 315 calories, Carbohydrate 29.1 g, Fat 22.9 g, Fiber 10.2 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 65.2 mg, Sugar 5.6 g

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