25/08/2023 
This recipe was developed for Fruit & Veg Month 2023.
CategoryEveryday, Snacks, Vegetable, Vegetarian
Yields6 ServingsQuarter (1.5 Servings)Half (3 Servings)Default (6 Servings)Double (12 Servings)Triple (18 Servings)
Classification
NSW: EVERYDAY
Ingredients
2 avocados
2 sweet corn cobs, fresh or frozen
1 small red capsicum, chopped finely
1 tbsp lemon juice
Black pepper to taste
Method
1
Cut avocado in half lengthwise and take out the seeds or pit. Scoop out the avocado with a spoon into a bowl. Mash avocado to the texture you prefer - smooth or chunky.
2
Grill corn cobs or corn kernels on a hot pan. Turn occasionally until there are dark brown spots on the kernels.
3
Once cooked and cooled, hold the cob upright and cut off the kernels with a knife. Do this until you have removed all the kernels.
4
Add the cooled kernels to the mashed avocado.
5
Add chopped onion, capsicum, lemon juice and black pepper. Mix the ingredients well.
6
Serve as a dip with toasted tortilla bread, crackers, veggie sticks or on tacos and burritos.
Variations
- Instead of corn cobs, 1 cup of drained canned corn kernels can be used.
- Add 1 tsp of chopped herbs (such as parsley or coriander).
- Add ½ cup of diced tomato.
Ingredients
2 avocados
2 sweet corn cobs, fresh or frozen
1 small red capsicum, chopped finely
1 tbsp lemon juice
Black pepper to taste
Directions
1
Cut avocado in half lengthwise and take out the seeds or pit. Scoop out the avocado with a spoon into a bowl. Mash avocado to the texture you prefer - smooth or chunky.
2
Grill corn cobs or corn kernels on a hot pan. Turn occasionally until there are dark brown spots on the kernels.
3
Once cooked and cooled, hold the cob upright and cut off the kernels with a knife. Do this until you have removed all the kernels.
4
Add the cooled kernels to the mashed avocado.
5
Add chopped onion, capsicum, lemon juice and black pepper. Mix the ingredients well.
6
Serve as a dip with toasted tortilla bread, crackers, veggie sticks or on tacos and burritos.
