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Avocado and Roasted Corn Dip
Source: dLife

In this lavish guacamole, the sweet flavor of roasted corn contrasts with the sharp and savory red onion.

Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 47.0
Total Carbs 5.0 g
Dietary Fiber 0.8 g
Sugars 0.4 g
Total Fat 2.9 g
Saturated Fat 0.3 g
Unsaturated Fat 0.2 g
Potassium 82.5 mg
Protein 0.9 g
Sodium 2.7 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  frozen sweet corn kernels
3 tbsp  fresh chopped red onion
0 1/2 tsp  ground cumin
1 tsp  fresh jalapeno chili peppers
2 each  medium garlic cloves
2 tsp  canola oil
1 each  medium avocadoes
1 each  medium tomatoes
3 tbsp  fresh lime juice
2 tsp  cider vinegar
2 tbsp  fresh cilantro
1 pinch  salt and pepper
  1. Preheat the broiler.
  2. In a bowl, mix together the corn, red onion, cumin, chile, garlic, and oil. Spread the vegetable mixture onto a baking pan and roast about 3 inches from the flame or heat source for about 10 minutes, stirring often. When the corn is beginning to brown, remove from the oven and set aside to cool.
  3. Combine the avocado, tomato, lime juice, vinegar, and cilantro in a mixing bowl. Stir in the vegetable mixture and add salt and pepper to taste. Serve immediately.

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