Summer is in full swing and the sweet corn abounds around here. You can’t drive down country roads without passing by stands selling fresh sweet corn. We’re blessed to have neighbors right across the road that grow it. This dip is one of my favorite ways to eat sweet corn. It has some of my favorite things in it, avocados, cilantro, jalapeño for a spicy kick!
Marla introduced me to this dip a few years ago and perfected the recipe to suit our taste. This dip is easy to adapt to your taste, add a little extra of this or leave out a little of what you don’t particularly care for. You could also add black beans or chicken to give it a little boost of protein and make it a one dish meal! Just be warned – it’s highly addictive and you may not want to share!
CORN AND AVOCADO DIP
3-4 ears fresh corn, husks and silks removed (4 if they’re smaller ears)
2 avocados – peeled, pitted, and cubed
1 small red onion, finely diced (or 1 tsp onion powder)
1 red bell pepper, seeded and diced
1-2 cloves minced garlic
1 1/2 tsp. ground cumin
1 jalapeño, seeded and diced
1/4 cup chopped fresh cilantro (or as much as you want – we like lots!)
1 tablespoon red wine vinegar
2 tablespoons olive oil
juice from 1 lime
salt and black pepper to taste
Place the corn in a large pot with water, 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. Add remaining ingredients and stir to combine. Serve with tortilla chips, crackers or baguette slices.
Happy dipping! Manda
Adapted from All Recipes