Being from the south, our dinner menus look a little different when the fresh vegetables start coming in. There is nothing better than fresh Mississippi produce in the summertime. Lou and I whipped this little medley up last week, and it became a hit with our Friday friends. I recently made it for Lew Anne Snow’s wedding, and her daughter-in-law Anne said it was the dip of her dreams! I serve it with scoops, but it would also make a wonderful side dish to some grilled meats this summer. Run out to the farmer’s market and grab the ingredients for your next Friday Night Porch Party.
Fresh Corn and Avocado Dip
Ingredients:
6 ears of fresh corn, kernels removed (or 2 cans of shoe peg corn)
2 avocados, peeled and diced
1 cup cherry tomatoes, sliced
1 jalapeno, seeds removed and diced
1/2 red onion, diced
Juice of 1 lime
1/2 cup mayonnaise
Salt and Pepper to taste
Directions:
In a large mixing bowl, combine all ingredients. Refrigerate until serving. This makes an excellent side dish too.
One night for Friday Night Porch Party, I added a couple of handfuls of shredded cheddar cheese and stuff them in egg rolls for frying. I added a little cumin to ranch and it was the perfect dipping sauce.