Monday, November 30, 2009

Recipe of the Month: Roasted Corn Guacamole Dip

Hey, I know it's not seafood, but I've made this twice and it's gone over well. It's nice and fresh, healthy and quick. It came out of a Betty Crocker Apptetizer booklet...

1/2 cup frozen whole kernel corn, thawed

2 ripe avocados, pitted, peeled and diced

1/4 cup diced red onion

1/4 cup pickled jalapeno slices, drained and diced

2 Tablespoons fresh lime juice

2 Tablespoons mayonnaise

1/2 Teaspoons salt

Tortilla Chips

In an 8-inch nonstick skillet, cook corn over medium-high heat 5-8 minutes, stirring occasionally, until lightly toasted. Meanwhile, in a medium bowl, mix remaining ingredients (except chips) with fork, mashing avocados. Stir in corn. Serve with chips.

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