Description
A creamy, smoky, and zesty dip combining ripe avocados, charred corn, cotija cheese, and lime for the perfect party appetizer or snack.
Ingredients
Scale
- 3 medium ripe avocados, peeled and pitted
- 1½ cups charred corn kernels (grilled or pan-roasted)
- ¼ cup finely diced red onion
- 1 clove garlic, minced
- ¼ cup chopped fresh cilantro
- ¼ cup crumbled cotija cheese
- Juice of 1 lime
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
Instructions
- Preheat your grill or grill pan over high heat.
- Grill the corn until browned in spots, then remove and let cool.
- In a large bowl, mash the avocados until mostly smooth.
- Add the charred corn, red onion, garlic, lime juice, olive oil, and cilantro to the bowl and mix gently.
- Fold in cotija cheese, salt, and pepper. Adjust seasoning to taste.
- Let the dip rest for 10–15 minutes to allow flavors to meld.
- Garnish with extra cilantro and cotija before serving.
- Serve with tortilla chips, veggies, or as a topping.
Notes
- Use avocados that are ripe but not mushy for best texture.
- Freshly grilled corn gives a deeper smoky flavor than frozen.
- Press plastic wrap directly on the surface to prevent browning if storing.
- Add diced jalapeño for a spicy kick.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 5mg
Keywords: avocado dip, charred corn, party appetizer, healthy dip, vegetarian snack