Avocado-Corn Dip with Homemade Tortilla Chips

Avocado-Corn Dip with Homemade Tortilla Chips Recipe
Howard L. Puckett
Dark brown sugar and hot sauce lend an olive color to this slightly sweet yet spicy dip.

Yield:

Makes 12 servings

Recipe from


Ingredients

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

Preparation

Mash avocados in a large bowl to desired consistency. Stir in corn and next 6 ingredients. Cover and chill.

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.

*Our Test Kitchens used Búfalo Jalapeño Mexican Hot Sauce (Very Hot).

Note:

George Spriggs, Tybee Island, Georgia,

March 2004
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