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Avocado Dip with Grilled Corn Salad

Creamy Avocado Dip with Grilled Corn Salad for Summer Fun

Discover the Creamy Avocado Dip with Grilled Corn Salad, a flavorful twist on traditional guacamole that's perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 2 medium Avocados ripe, mashed
  • 1 cup Greek Yogurt can substitute with sour cream
  • 2 tablespoons Lime Juice freshly squeezed
  • 2 cloves Garlic peeled
  • 1 medium Jalapeño deseeded if preferred milder
For the Grilled Corn Salad
  • 3 ears Corn grilled, can use fresh/canned/frozen
  • 1 small Shallot sliced, can substitute with red onion
  • 1/4 cup Fresh Cilantro chopped, optional
  • 1/4 cup Fresh Basil chopped, optional
  • 1 tablespoon Honey can substitute with agave syrup
  • 2 tablespoons Vegetable Oil can use olive oil for more flavor
  • 1/4 cup Cotija Cheese crumbled, can substitute with feta
  • to taste Kosher Salt to enhance flavors

Equipment

  • Grill
  • Food Processor
  • Mixing bowl
  • knife

Method
 

Cooking Instructions
  1. Preheat your grill to high heat (about 400°F/204°C). Keep fresh corn in husks while it heats to steam the kernels.
  2. Once preheated, place the corn directly on the grill and cook for 6 minutes until tender.
  3. Remove the corn, let cool slightly, husk it, and return it to the grill for an additional 2-3 minutes until charred.
  4. Cut the kernels off the cob into a bowl, add shallot, cilantro, basil, honey, lime juice, and vegetable oil. Toss and season with kosher salt.
  5. In a food processor, combine avocados, garlic, jalapeño, Greek yogurt, and lime juice. Blend until smooth and creamy. Adjust seasoning.
  6. Spoon the avocado dip into a dish and top with the grilled corn salad. Sprinkle with cotija cheese and serve with tortilla chips.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 10mgSodium: 150mgPotassium: 500mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Store the dip in an airtight container for up to 2 days. Keep the corn salad separate to avoid sogginess. You can freeze the dip without corn salad for up to 3 months.

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