Title: Roasted Corn & Avocado Dip
Categories: Dip Appetizer
Yield: 2 1/2 cups
| 1 | c | Fresh corn |
| 2 | tb | Vegetable oil |
| 2 | lg | Avocados, peeled |
| 3 | tb | Lime juice |
| 2 | | Garlic cloves, minced |
| 2 | tb | Minced onion |
| 3 1/2 | oz | Can jalapeno peppers, drained and chopped |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground cumin |
| | | Tortilla chips |
Combine corn and oil in a shallow baking dish. Bake at 400øF for 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 lime juice,
garlic, onion, jalapeno, salt and cumin. Fold in chopped avocado and the
corn. Chill. Serve with tortilla chips.