This dip takes classic flavors and turns them on their heads. The roasted veggies give the salsa a slightly smoky flavor while still maintaining its creaminess. This would be great for a party or just sitting by yourself eating a whole bowl (I won’t tell, I promise). I used this as a side to one of my many Mexican inspired dishes. The key is to let it sit for a few hours in the fridge to let the flavors blend.
Place all ingredients on a baking sheet.
Roast avocados till then are slightly browned.
Dice avocado in the skins.
Add the corn, tomatoes, lime and cilantro.
- 5 avocado, halved
- 2 ears of corn, shucked and cleaned
- 1 tomato, halved
- 2 jalapenos
- ¼ cup cilantro, chopped
- ½ TSP Pepper
- 2 limes, juiced
- Preheat broiler. Place avocados, corn, tomatoes and jalapenos on a baking sheet. Broil avocados until browned on top, about 3-5 minutes. Remove avocado from baking sheet. Set aside. Continue to cook until jalapenos, tomatoes and corn get a slight char. Remove from baking sheet.
- Within the skin of the avocado, dice into bite sized pieces. Add the a medium bowl. Repeat for all avocados. Cut corn off the cob and add to salsa. Dice tomato and mince jalapenos and add them.
- Add cilantro, pepper and limes. Mix until evenly combined. Serve with chips. ENJOY!