Corn and Avocado Dip
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
3-4 ears fresh corn, husks and silks removed (4 if they’re smaller ears)
2 avocados – peeled, pitted, and cubed
1 small red onion, finely diced (or 1 tsp onion powder)
1 red bell pepper, seeded and diced
1-2 cloves minced garlic
1 1/2 tsp. ground cumin
1 jalapeño, seeded and diced
1/4 cup chopped fresh cilantro (or as much as you want – we like lots!)
1 tablespoon red wine vinegar
2 tablespoons olive oil
juice from 1 lime
salt and black pepper to taste
Instructions:
Place the corn in a large pot with water, cover and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
Place kernels in a medium bowl. Add remaining ingredients and stir to combine. Serve with tortilla chips, crackers or baguette slices.
* Tip : wait to slice the avocado till everything else is in the bowl, that way it won’t get browned as quickly (the lime juice will help with that too).
From tehmerrythought.com