Chipotle Corn and Avocado Dip | Reader's Digest

Chipotle Corn and Avocado Dip

Kick off your Cinco de Mayo celebration with this zesty dip that is ready in minutes.

By Diane Phillips from

Chipotle Corn and Avocado Dip


  • Two green onions, finely chopped using the white and tender green part
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chipotle chile powder
  • 1 Roma tomato, diced
  • 1 cup frozen corn kernels, defrosted
  • Two medium Hass avocados, finely diced
  • 1/2 cup olive oil
  • 3 tablespoons fresh lime juice

    How to make it 

  • 1

    In a mixing bowl, stir together the onions, garlic, cumin, chipotle powder, tomato, corn and avocados.

  • 2

    Sprinkle the oil and lime juice over the ingredients in the bowl, and toss gently.

  • 3

    Do-Ahead: At this point, cover the dip with plastic wrap and refrigerate for up to 6 hours. Serve with tortilla chips. Makes about 3 cups.