Avocado-Corn Dip With Homemade Tortilla Chips

• 8 ripe avocados, peeled and chopped
• 2 2/3 cups frozen whole kernel corn
• 1/2 cup fresh lime juice
• 1/3 cup firmly packed dark brown sugar
• 1/3 cup hot sauce*
• 3/4 teaspoon salt
• 2 1/2 teaspoons ground cumin
• 1 teaspoon freshly ground black pepper
• Peanut oil
• 12 (10-inch) flour tortillas
• Salt
• Garnishes: fresh cilantro, chopped tomato, lime wedge

1. Mash avocados in a large bowl to desired consistency. Stir in corn and next 6 ingredients. Cover and chill.
2. Pour oil to a depth of 1/2 inch in a large skillet; heat to 350u0b0. Stack tortillas; cut stack into 12 wedges. Fry wedges, 1 stack of 12 at a time, in hot oil 1 1/2 minutes on each side or until lightly browned. Quickly remove tortilla chips from oil; drain on paper towels, and sprinkle lightly with salt. Serve chips with dip. Garnish, if desired.
3. *Our Test Kitchens used Bufalo Jalapeno Mexican Hot Sauce (Very Hot).

avocados, kernel corn, lime juice, brown sugar, hot sauce, salt, ground cumin, freshly ground black pepper, peanut oil, flour tortillas, salt, fresh cilantro

Taken from www.myrecipes.com/recipe/avocado-corn-dip-with-homemade-tortilla-chips (may not work)