Roasted Corn & Avocado Dip - cooking recipe

Ingredients

1 cup frozen whole kernel corn, thawed
2 teaspoons olive oil
1 ripe avocado, peeled and mashed
1 ripe avocado, peeled and coarsely chopped
3/4 cup seeded diced tomato
3 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro or 1 tablespoon dried cilantro
2 tablespoons minced onions
2 jalapeno peppers, seeded and finely diced or (6 ounce) cans jalapeno peppers
2 garlic cloves, peeled and finely minced
1/2 teaspoon kosher sea salt
1/4 teaspoon ground cumin

Preparation

Combine corn and oil in a shallow pan.
Bake at 400 degrees F for 15 minutes or until corn is lightly browned, stirring 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.