Janeth's Corn Salad Dip
 
Prep time
Total time
 
Sweet corn, avocado, tomatoes, red onion, cilantro, mozzarella, bell pepper, salt, and lemon are all you need to make this bright, bursting-with-flavor colorful dip that will be the highlight of any party!
Author:
Recipe type: Appetizer
Serves: 5-7 cups
Ingredients
  • 2-3 ears of sweet corn, boiled and cut off the ear (approx. 2 cups)
  • 2-3 Roma tomatoes, diced
  • 1 bell pepper (I prefer red or orange.)
  • 1 avocado, diced
  • 1 very small red onion, diced small (about ¼-1/3 cup)
  • 1 (8 ounce) ball of baby mozzarella, diced
  • ¼ cup of chopped cilantro leaves
  • 1 large lemon
  • salt to taste
Instructions
  1. In a medium-sized mixing bowl combine the corn kernels, diced bell pepper, diced tomatoes, diced avocado, diced red onion, diced baby mozzarella, and chopped cilantro.
  2. Next, squeeze the lemon juice (careful not to get any seeds in it) over everything, sprinkle with about ½ tsp of salt, and give a good stir to mix everything up. Taste and add more salt if needed.
  3. Refrigerate until ready to serve.
  4. *If possible, try to make it 30-60 minutes before serving so the flavors have time to marinate.
Recipe by Real Life Dinner at https://reallifedinner.com/janeths-corn-salad-dip/