Chipotle Corn and Avocado Dip

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.

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