Roasted Corn and Avocado Dip

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen
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My Roasted Corn and Avocado Dip is a crowd favorite that I have been making for over 20 years and it gets requested for a party time and time again.  It’s fresh, crisp, and oh-so-good!  Of course the best time of year to make Roasted Corn and Avocado Dip is summertime, when farm fresh corn is abundant in the markets, but don’t let that hold you back from making this dish during the off-season.  I have been known to grab a bag of frozen corn, toss it with a touch of olive oil, and roast it in the oven when you just can’t get your hands on a fresh ear of corn – not quite as fresh but still so good. The added crunch from our Glory Kitchen San Miguel nut & spice mix gives it an extra kick of flavor and crunchy goodness.

This is a perfect dip to serve to a crowd paired with tostada chips but it is also wonderful spooned over lettuce greens to make a fresh salad or tucked into tacos as a salsa topping.

Once you know the main ingredients, it is easy to throw together from memory, but don’t skip the roasting of the corn because although it’s an extra step that takes a bit of time, it adds such an intense and smoky flavor to the corn.

You can make this dip and serve it immediately or make it a few hours before your guests arrive, the flavors only intensify as it melds together.  I hope you make this Roasted Corn and Avocado Dip before the summer gets away from you.

Corn and Avocado Dip

Ingredients

  • 2 teaspoons San Miguel nut & spice mix
  • 3 ears of corn
  • 2 tablespoons olive oil
  • 3-4 roma tomatoes, diced
  • 3 avocados, diced
  • ½ cup red onion, chopped
  • ¼ cup fresh cilantro, chopped
  • 2-3 cloves fresh garlic, minced
  • 1 fresh jalapeño pepper, minced
  • 1 small lime, juiced (about 1 1/2 tablespoons)
  • 1 tsp cider vinegar
  • 1 tsp. sea salt

Instructions

  1. Peel and clean the ears of corn, drizzle with a bit of olive oil, and using your hands, rub the olive oil over all the corn, distributing it evenly. Place them on a baking sheet, sprinkle with sea salt and place in the oven under the broil. Keep a close watch on the corn and using tongs, turn the ears as they begin to lightly brown on the top. Once they are lightly toasted, remove from the oven and allow them to cool. Slice the kernels off the cob and place the corn into a large mixing bowl.
  2. Add all of the remaining ingredients into the bowl of corn and mix well. You can either serve immediately or refrigerate for up to 3 - 6 hours. Just before serving, sprinkle the top with more San Miguel nut & spice mix and serve with tostada chips as a dip. You can also spoon the corn dip over fresh lettuce greens, top with crushed tostada chips and enjoy a Mexican corn & avocado salad.

Roasted Corn and Avocado Dip - Glory Kitchen
Roasted Corn and Avocado Dip - Glory Kitchen
Roasted Corn and Avocado Dip - Glory Kitchen
Roasted Corn and Avocado Dip - Glory Kitchen
Roasted Corn and Avocado Dip - Glory Kitchen