Roasted Corn and Avocado Dip AND Mango Tropical Salsa

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Amarante ↓

Sun, Nov 26 2023, 3:31 pm

Roasted Corn and Avocado Dip

Prep: 10 min.
Cook: 15 min.
Other: 8 hrs.

If your guests like maximum heat from their jalapeños, chop the peppers—seeds and all.

1 cup frozen whole kernel corn, thawed
2 tsp. olive oil
1 ripe avocado, peeled and mashed
1 ripe avocado, peeled and chopped
¾ cup seeded, diced tomato
3 Tbsp. lime juice
3 Tbsp. chopped fresh cilantro
2 Tbsp. minced onion
2 small canned jalapeño peppers, seeded and diced
2 garlic cloves, minced
½ tsp. salt
¼ tsp. ground cumin

Combine corn and oil in a shallow pan. Bake at 400° for 15 minutes or until corn is lightly browned, stir-ring occasionally. Cool.

Combine corn, mashed avocado, chopped avocado, and remaining ingredients, stirring well. Cover and chill at least 8 hours before serving. Serve with tortilla chips. Makes 2¾ cups.

Last edited by Amarante on Sun, Nov 26 2023, 5:11 pm; edited 4 times in total

↑ Amarante ↓

Sun, Nov 26 2023, 3:33 pm

This was a delicious salsa. I used frozen mango as it was easier but I did drain it well after defrosting

This would be delicious with a plain chicken breast instead of using it as a dip.

Tropical Salsa

Prep: 15 min.
This exotic concoction of mango, bell pepper, and jalapeño turns a casual gathering into a spiced-up party.

1 ripe mango, peeled and chopped
½ cup chopped plum tomatoes
½ cup chopped red bell peppers
½ cup chopped red onion
1 Tbsp. minced garlic
1½ tsp. minced jalapeño pepper
1 tsp. ground cumin
1 Tbsp. olive oil
1 Tbsp. red wine vinegar
¼ cup fresh lime juice
¼ tsp. pepper
½ tsp. hot sauce
½ cup chopped fresh cilantro
¼ tsp. salt

Combine all ingredients. Serve immediately with tortilla chips, or refrigerate up to 3 days. Makes 2½ cups.

↑ Amarante

Sun, Nov 26 2023, 4:01 pm

delete

Cookiegirl

Sun, Nov 26 2023, 4:37 pm

Thanks Amarante! These look delish!

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