Grilled corn and avocado dip
This recipe was developed for Fruit & Veg Month 2023.
Classification
NSW: EVERYDAY
Ingredients
Method
Cut avocado in half lengthwise and take out the seeds or pit. Scoop out the avocado with a spoon into a bowl. Mash avocado to the texture you prefer - smooth or chunky.
Grill corn cobs or corn kernels on a hot pan. Turn occasionally until there are dark brown spots on the kernels.
Once cooked and cooled, hold the cob upright and cut off the kernels with a knife. Do this until you have removed all the kernels.
Add the cooled kernels to the mashed avocado.
Add chopped onion, capsicum, lemon juice and black pepper. Mix the ingredients well.
Serve as a dip with toasted tortilla bread, crackers, veggie sticks or on tacos and burritos.
Variations
- Instead of corn cobs, 1 cup of drained canned corn kernels can be used.
- Add 1 tsp of chopped herbs (such as parsley or coriander).
- Add ½ cup of diced tomato.
Ingredients
Directions
Cut avocado in half lengthwise and take out the seeds or pit. Scoop out the avocado with a spoon into a bowl. Mash avocado to the texture you prefer - smooth or chunky.
Grill corn cobs or corn kernels on a hot pan. Turn occasionally until there are dark brown spots on the kernels.
Once cooked and cooled, hold the cob upright and cut off the kernels with a knife. Do this until you have removed all the kernels.
Add the cooled kernels to the mashed avocado.
Add chopped onion, capsicum, lemon juice and black pepper. Mix the ingredients well.
Serve as a dip with toasted tortilla bread, crackers, veggie sticks or on tacos and burritos.
