Corn Dip Recipe
Some people call this Corn Dip Recipe by other names such as Corn Relish, Texas Caviar or Mexican Corn Dip. I call it DELISH!
In our local coupon group, we were discussing the how to price match produce at stores that allow it and different recipes were tossed around so I thought I would share my corn dip recipe with you that I recently made for a camping trip for Memorial Day. We grilled the corn on the cob for a roasted flavor that had me hiding behind a tree with the bowl!
I made it again just so I could take the photos… oh who am I kidding, I downed a bag of chips with it too because I could eat it every day – I don’t need an excuse!
Below is how much I paid for my ingredients that were on sale instead of paying full price at the store:
- Avocados = $.20 each
- Cilantro = $.25 each
- Corn on the cob = $.20 each
- Jalapeno peppers = $.33 per pound
- Tomatoes = $.50 per pound
My total to make this tasty dish was approximately $1.36 out of pocket for the ingredients I had to purchase.
If you don’t know how to roast corn, the best way to do it is soak the corn {do not shuck the corn – leave in the husk} and place in a bowl of water for about 20 minutes. Once the corn has been soaked, place on your grill for 15 minutes and turning 2 -3 times during the “steam bath.” Remove and cool so you can cut it from the cob.
This dish is so simple… really, check out the directions!
Corn Dip Recipe
Ingredients
- 1 cup onion, red - choppped
- 1 cup tomatoes - chopped
- 1/2 cup pepper, green bell - chopped
- 1 pepper, jalapeno - finely chopped
- salt to taste
- splash red wine vinegar
- 1 avocado - cut into small pieces
- 1 cup of roasted corn
- 1/4 cup cilantro, chopped
- 1 lime
Instructions
- Chop the onion, tomatoes, peppers and lightly salt
- Allow to steep for at least 15 minutes
- Add the remaining ingredients
