Corn Dip

My friend Laura made this corn dip for a recent birthday party, and she graciously shared the recipe with us. It’s fresh, delicious, and a perfect appetizer for an outdoor gathering. And you’ll never guess the secret ingredient: blueberries!

Avocado Purée:

1 avocado

1 tbsp olive oil

1 lime

Pinch of salt

Corn Mix:

6 ears of corn, shucked

2 tbsp olive oil

1 1/2 tsp paprika

2 tsp hot honey

1/2 jalapeño, minced

2 tbsp chives

1 1/2 chili pepper

2 cups basil leaves, chopped

4 oz feta

1 cup blueberries

Step 1: Add avocado, olive oil, lime, and salt into a blender and puree.

Step 2: Shuck all ears of corn.

Step 3: Grill 3 ears. Slice kernels off all ears, combining grilled and un-grilled kernels in a large mixing bowl.

Step 4: Add olive oil, paprika, and hot honey to kernels and mix.

Step 5: Add 2 tbsp of avocado purée to corn mixture. Add jalapeño and chives to mixture and combine.

Step 6: Line a shallow dish with remaining avocado purée.

Step 7: Add layer of corn mixture on top of avocado purée.

Step 8: Add crumbled feta, chopped basil, and blueberries on top of corn layer.

Step 9: Enjoy with tortilla chips!