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Corn and Avocado Dip
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Fresh Corn and Avocado Dip Recipe

This Fresh Corn and Avocado Dip Recipe is a colorful, flavor-packed appetizer that's perfect for summer parties, backyard barbecues, taco nights, and game day gatherings. Sweet corn, creamy avocado, juicy peaches, crisp bell peppers, red onion, and jalapeño are tossed in a zesty homemade lime vinaigrette for a fresh dip that's as beautiful as it is delicious.
Serve it with tortilla chips, spoon it over grilled chicken or fish, or use it as a fresh salsa for tacos and burrito bowls.
Prep Time 20 minutes
Total Time 20 minutes
Servings 8

Ingredients

  • 2 cups frozen corn thawed
  • 1 avocado diced
  • 1 peach peeled and chopped
  • 1 red bell pepper chopped
  • 1 red onion chopped
  • 1 jalapeño seeded and minced
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lime juice
  • 1½ teaspoons ground cumin
  • 1 teaspoon minced fresh oregano
  • 1 garlic clove minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • Add the thawed corn, avocado, peach, bell pepper, red onion, and jalapeño to a large serving bowl.
  • In a small bowl, whisk together the olive oil, white wine vinegar, lime juice, cumin, oregano, garlic, salt, and pepper.
  • Pour the dressing over the vegetables and fruit.
  • Gently toss until everything is evenly coated.
  • Cover and refrigerate until ready to serve.
  • Serve chilled with tortilla chips.