Roasted Corn and Avocado Dip

{Source: Southern Living Homestyle cookbook, pg 82.  Charlie Ward "Pepper Lovers Club Cookbook, Volume 1"}

I can never say no to avocados.  They are my love language. 

I could eat guacamole until it comes out my ears.

So I saw this recipe that is similar to guacamole but includes roasted corn.  I was intriqued.

I made it and ate as both a dip and a side dish.  And it was SO good!!!!!

And the roasted corn is YUMMY.  I have learned in the last year that you can take any vegetable and add some olive oil and roast in a hot oven and they are DELISH! 

Ingredients:

1 cup fresh or frozen whole kernel corn, thawed and patted dry (I used frozen)

2 tsp olive oil

2 ripe avocados, peeled and chopped

3/4 cup diced tomatos

3 tbls lime juice (use fresh limes)

3 tbls chopped fresh cilantro

2 tbls minced onion

2 small canned jalepeno peppers, seeded and diced (I left this out - I'm not a fan of too hot)

2 garlic cloves, minced

1/2 tsp salt

1/4 tsp cumin

(You could also leave out the last 3 items - and just use garlic salt)

Combine corn and olive oil.  Bake at 475 degrees for 15 minutes.  Cool.

Combine corn and the other ingredients and stir well.  Serve with Tortilla chips or eat as a salad.