Mexican Corn Dip with Avocado

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INGREDIENTS

– Avocado oil – Frozen corn – Jalapeño pepper – Avocado – Red onion + cilantro – Greek-style yogurt – Cotija or feta cheese – Lime juice Full Ingredients

Heat the oil in a large pan over medium-high heat. Add the corn and cook, stirring occasionally, until it is bright yellow and charred in a few spots.

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Add the jalepeño and garlic and cook for 1 minute more. Remove the pan from the heat and let it cool for a couple of minutes.

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Add all the remaining ingredients to the pan and toss gently to combine. Taste and season with sea salt, if needed.

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Serve with corn chips or your favorite dippers.

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Frozen corn is fresher (and less processed) than canned corn so it's our first choice, but canned corn will work in a pinch.

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