Roasted Corn & Avocado Dip

• 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

1. Combine corn and oil in a shallow pan.
2. Bake at 400 degrees F for 15 minutes or until corn is lightly browned, stirring occasionally. Cool.
3. Combine corn, mashed avocado, chopped avocado, and remaining ingredients, stirring well.
4. Cover and chill at least 8 hours before serving.
5. Serve with tortilla chips.

kernel corn, olive oil, avocado, avocado, tomato, lime juice, fresh cilantro, onions, peppers, garlic, kosher sea salt, ground cumin

Taken from www.food.com/recipe/roasted-corn-avocado-dip-342207 (may not work)