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Corn, Avacado & Crab Dip




Source of Recipe


Woman's Day Magazine


List of Ingredients




4 ears of corn, husked
1/4 cup finely chopped red onion
3 Tbsp fresh lime juice
1 tsp salt
4 ripe avocados
2 plum tomatoes, halved, seeded and diced
1 large jalapeño pepper, halved, seeded and minced (see Note)
4 oz (1 cup) lump crabmeat, picked over

Dippers:
Tortilla chips



Recipe



1. Bring a large pot of water to boil (see Tip), add corn, return to a boil and cook 4 minutes. Drain in a colander; chill corn under cold running water. Cut kernels off cobs with a sharp knife (you’ll have about 2 cups).

2. Mix onion, lime juice and salt in a large bowl. Let stand about 10 minutes.

3. Meanwhile cut avocados in half lengthwise around seed, then rotate halves to separate; remove seeds and skin.

4. Dice avocados; add to bowl along with the corn, tomatoes and jalapeño pepper. Stir until blended, then stir in crabmeat. Serve with chips.