You know those recipes that you want to make as soon as you see them? My friend Sandy shared this recipe on Facebook a few days ago and as soon as I saw it, I crossed the corn dish I had planned to make off of my menu and wrote this one in it's place. I'm glad I did, because I couldn't get enough of this dip.
I love everything about fresh corn, I've been know to eat it straight off the cob, roasted or grilled, skillet fried, sautéed or stir fried. I'll take corn just about any way you might think to serve it and I'm thrilled to have a new corn recipe in my hands for the summer.
COOK'S NOTE: Feel free to make this with a couple of fresh avocados (instead of guacamole), just season to taste with salt, pepper, and lime. I had guacamole in the refrigerator, so I chose to use what I already had on hand. Sandy's original recipe called for a good bit more cilantro and I reduced that to suit my family's tastes. Kick up the cilantro, if that is more your style.
Fresh Corn Dip with Bacon, Avocado and Tomatoes
recipe adapted from The Reluctant Entertainer
Yield: About 3 cups
1/2 cup prepared guacamole, homemade or store-bought
2 tablespoons mayonnaise
1/2 - 1 teaspoon Cholula hot sauce, or your favorite hot sauce
1 1/4 cups fresh corn, about 2 ears worth
1/2 pound bacon, cooked and chopped or crumbled
1 cup finely chopped fresh tomatoes
1/4 cup finely chopped yellow onion
1/4 cup cilantro, chopped, about 1-2 tablespoons worth
In a medium size bowl, stir together the guacamole, mayonnaise, and hot sauce. Taste and adjust the heat as needed. Add the corn, bacon, tomatoes, onion, and cilantro and stir to combine. Chill until ready to serve. Enjoy!
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