Description
A creamy, vibrant dip loaded with smoky charred corn, fresh herbs, and tangy crumbles—summer in a bowl.
Ingredients
Scale
- 2 ripe Avocados
- 1 cup Charred corn kernels
- 2 tablespoons Lime juice
- 1/2 cup Feta or cotija cheese
- 1/4 cup Red onion, chopped
- 1/4 cup Cilantro or arugula, chopped
- 1 Jalapeño, sliced (optional)
- 1 tablespoon Olive oil
- Salt and pepper to taste
Instructions
- Char corn in a hot skillet with a drizzle of oil until smoky and golden; set aside.
- Mash avocados with lime juice, salt, and pepper to create a creamy base.
- Fold in half of the charred corn and a handful of chopped red onion.
- Spread the dip into a shallow bowl and drizzle lightly with olive oil.
- Top with remaining charred corn, feta/cotija crumbles, and fresh herbs or arugula.
- Add sliced jalapeño for heat if desired.
- Serve with warm toasted pita, chips, or grilled bread.
Notes
- For a spicier dip, include more jalapeño or use a spicier variety.
- This dip is best served fresh but can be stored in the refrigerator for a day.
- Pair with a variety of dippers for a fun appetizer.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the dip
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg