barefeetinthekitchen.com

A family cooking and food blog housing over 1200 recipes with photographs and easy-to-follow instructions.

You are here: Home » Appetizers » Dips » Fresh Corn Dip with Bacon, Avocado and Tomatoes

Fresh Corn Dip with Bacon, Avocado and Tomatoes

· 8 Comments

This post may contain affiliate links. Please read my disclosure policy.

Fresh corn and tomatoes are tossed together with bacon and guacamole to make this irresistible dip.

Fresh Corn Dip with Bacon, Avocado and Tomatoes recipe by Barefeet In The Kitchen

I made this for a family movie night and the three avocado lovers in my family managed to eat almost the whole batch. This is an awesome appetizer for any summer party; scoop it up with chips or eat it off the spoon. However you serve it, it’s going to disappear fast.

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 its place. I’m glad I did because I couldn’t get enough of this dip.

I love everything about fresh corn, I’ve been known 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.

 

Fresh Corn Dip with Bacon, Avocado and Tomatoes recipe by Barefeet In The Kitchen
Print
Fresh Corn Dip with Bacon, Avocado and Tomatoes
Recipe adapted from and with thanks to The Reluctant Entertainer
Ingredients
  • 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
Instructions
  1. 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!
Notes

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.

ONE YEAR AGO TODAY: Sunburst Lemon Bars (traditional and gluten free recipes)
TWO YEARS AGO TODAY: Chopped Salad with Bacon Chipotle Ranch Dressing
THREE YEARS AGO TODAY: Honey Whole Wheat Bread

get the latest in your inbox

Tasty Recipes Straight To Your Email!

About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

  5. Kaaren says

    July 13, 2014 at 7:09 pm

    I can't tell you how much I enjoy your blog. I loved the knife post and watched the whole thing. HOWVER, I don't understand why you don't have "PIN" buttons attached to your post. I especially love pinning recipes and using the pin button on a blog makes it sooooo much easier. My computer is very old and the "pin" on the bar at the top doesn't always work.. Please consider.
    Reply

  6. Kaaren says

    July 13, 2014 at 7:13 pm

    OK, it's time to EAT CROW. I just realized I have been looking in the wrong spot for the pin button. I couldn't understand why you wouldn't have one being as large as you are. So glad to be able to Pin your recipes. My apologies
    Reply

archives