Makes:
2 cups
Total Time:
15 min
Submitted by:
Category:
Appetizers
Sub Category: Mexican Dips
what you need
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lime juice
- 2 teaspoons minced jalapeño pepper
- 2 cloves garlic, minced
- 1/4 teaspoon sugar
- 1 medium avocado, cut into 1/2-inch cubes
- 1/4 cup frozen shoepeg corn, thawed
- 2 tablespoons minced red onion
- 2 tablespoons minced fresh cilantro, or to taste
- Salt and freshly ground pepper to taste
make it
Whisk together the oil, lime juice, jalapeño pepper, garlic, and sugar in a small bowl.
Gently stir in the avocado, corn, red onion, and cilantro. Season to taste.
Notes
Can be served immediately or after chilling in refrigerator for up to 2 hours. Avocado tends to discolor over long time periods.
