Avocado Corn Relish

• 2 avocados (seeded and coarsely chopped)
• 1 cup roasted corn kernels
• 3 Tbsp. finely diced red onion
• 1 jalapeno (finely diced, measure to taste)
• 1/4 cup chopped cilantro (I use parsley)
• 1/4 cup fresh lime juice
• 2 Tbsp. light or regular sour cream

Directions:

Preheat oven to 350 degrees. Arrange fresh or frozen kernels on baking sheet and toast for 1/2 hour to 45 minutes. Stir as needed. For Dip: Combine all ingredients in a bowl and mix well. Add salt and pepper to taste. Serve at room temperature with corn chips.

By Robin