I alter my sister's recipe by adding a finely chopped jalapeno pepper for a little heat. This tasty dip can be made ahead of time and refrigerated until serving.
Ingredients
- 2 cups fresh or frozen corn, thawed
- 1 medium ripe avocado, peeled and diced
- 1 small peach, peeled and chopped
- 1 small sweet red pepper, chopped
- 1 small red onion, chopped
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon lime juice
- 1-1/2 teaspoons ground cumin
- 1 teaspoon minced fresh oregano
- 1 garlic clove, crushed
- salt and pepper to taste
- 1 minced and seeded jalapeno pepper, optional
- baked tortilla chips
Instruction
- Combine first 11 ingredients; add salt and pepper and, if desired, jalapeno. Serve with tortilla chips.
