"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Roasted Corn and Avocado Dip Recipe

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This recipe for Roasted Corn and Avocado Dip, by , is from Sara's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sara Lawton

Category:
Category:

Ingredients:  
Ingredients:  
1 c fresh corn
2 t olive oil
2 ripe avocado, peeled and chopped
c seeded and diced tomato
3 T lime juice
3 T chopped fresh cilantro
2 T minced onion
1 sm jar jalapeno peppers, chopped
2 garlic cloves, minced
t salt
t cumin

Directions:
Directions:
Combine oil and corn in shallow pan. Bake for 15 min. on 450 or until corn is light brown stirring occasionally. Cool. Combine corn and rest of ingredients, stirring well. Cover and chill for 8 hours. Serve with tortilla chips.

 

 

 

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