Corn And Avocado Dip

• 1 cup frozen corn kernels, thawed
• 2 teaspoons vegetable oil
• 2 large avocados, peeled and pitted
• 1 tomato, finely chopped
• 3 tablespoons fresh lime juice
• 2 tablespoons finely chopped onions
• 2 cloves garlic, minced
• 2 teaspoons chopped pickled jalapeno peppers
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin

1. Preheat oven to 400 degrees F (200 degrees C). Combine corn and oil in a shallow pan.
2. Bake in the preheated oven, stirring once or twice, until lightly browned, 8 to 10 minutes. Cool.
3. Mash 1 avocado and coarsely chop the remaining one.
4. Combine corn, mashed avocado, chopped avocado, tomato, lime juice, onions, garlic, jalapeno peppers, salt, and cumin in a bowl; cover and chill for 24 hours.

corn kernels, vegetable oil, avocados, tomato, lime juice, onions, garlic, jalapeno peppers, salt, ground cumin

Taken from www.allrecipes.com/recipe/258392/corn-and-avocado-dip/ (may not work)