Go Back
–+ servings
Avocado Dip with Grilled Corn Salad

Creamy Avocado Dip with Grilled Corn Salad for Summer Snacking

Enjoy our Creamy Avocado Dip with Grilled Corn Salad, a refreshing and healthier twist on traditional guacamole perfect for summer snacking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 2 large Avocados ripe, for best flavor
  • 1 clove Garlic or garlic powder for a milder option
  • 1 small Jalapeño adjust for heat preference
  • 2 tablespoons Lime Juice fresh lime for the best flavor
  • 1 cup Greek Yogurt can substitute with sour cream
  • 1 teaspoon Kosher Salt to taste
For the Grilled Corn Salad
  • 2 ears Corn (on the cob) fresh is best
  • 1 small Shallot or red onion/green onions
  • 1/4 cup Cilantro fresh, can substitute parsley
  • 1/4 cup Basil fresh, optional
  • 1 tablespoon Honey can use maple syrup as vegan alternative
  • 1 tablespoon Vegetable Oil optional, olive oil recommended
For Serving
  • 1/2 cup Crumbled Cotija Cheese for topping
  • 1 bag Tortilla Chips for dipping

Equipment

  • grill
  • food processor
  • mixing bowl

Method
 

Cooking Instructions
  1. Preheat your grill to high heat. Grill fresh corn on the cob in their husks for about 6 minutes, turning occasionally, until tender. Husk the corn and grill the kernels for an additional 2 minutes.
  2. Cut the grilled corn kernels off the cob into a mixing bowl. Add thinly sliced shallots, chopped cilantro, basil, honey, lime juice, and vegetable oil. Season with kosher salt and mix thoroughly.
  3. In a food processor, blend avocados, garlic, jalapeño, Greek yogurt, and lime juice until smooth, about 1-2 minutes. Season with kosher salt to taste.
  4. Spread the avocado dip evenly in a shallow serving bowl. Top with the grilled corn salad and sprinkle crumbled cotija cheese over everything.
  5. Serve with tortilla chips for dipping and enjoy your flavorful snack!

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 220mgPotassium: 450mgFiber: 7gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days. Freeze without the corn salad for up to 3 months.

Tried this recipe?

Let us know how it was!