Cilantro Spiked Corn, Crab, and Avocado Dip – Robert St. John recipe
Published 7:20 am Wednesday, June 5, 2024
Corn, crab, and avocado work well when paired together in a cold offering. The cilantro adds an additional coolness which makes this the perfect summer dip.
3 Tbl lime juice, freshly squeezed
2 Tbl Tequila
1 /4 cup olive oil
1 tsp salt
3 avocados
1 1 /2 cup fresh cooked corn, cut from the cob (use frozen kernels if fresh is not available)
2 Tbl red bell pepper, finely diced
1 tsp garlic, minced
1 /4 cup onion, finely chopped
1 cup fresh lump crab meat, picked of all shell
1 /8 tsp cayenne pepper
1 Tbl hot sauce
1 Tbl fresh chopped cilantro
Combine tequila, lime juice, olive oil, salt, hot sauce and cayenne pepper in a mixing bowl.
Peel and small dice the avocado, quickly placing the avocado in the lime juice mixture and tossing well so avocado is well coated.
Fold in remaining ingredients.