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Avocado-Corn Dip with Homemade Tortilla Chips

Howard L. Puckett
Yield Makes 12 servings
Dark brown sugar and hot sauce lend an olive color to this slightly sweet yet spicy dip.


  • 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

How to Make It

  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 350º. 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 Búfalo Jalapeño Mexican Hot Sauce (Very Hot).