Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 4 pita bread rounds
- 2tablespoons Woolworths extra virgin olive oil
- 1/2teaspoons sumac
- 2 corn cobs, husks and silks removed
- 2 avocados, halved, deseeded, peeled
- 1/2 cup coriander leaves (plus extra leaves to serve)
- 2 limes, juiced (plus extra lime wedges to serve)
Nutrition per serving
2320kJ / 555Cal
2320 Kilojoules or 555 Calories
27% of daily energy intake*
Protein
13.9grams
Fat
24.5grams
Carbs
68.0grams
Sugars
9.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Chargrilled corn takes this homemade avocado dip to the next level with an burst of sweetness and added depth of flavour.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper. Brush both sides of bread with oil and place on trays. Sprinkle with sumac, season and bake for 10 minutes or until golden and crisp.
Step 2 of 3
Meanwhile, heat a greased barbecue grill or chargrill pan over medium-high heat. Cook corn, turning, for 12 minutes or until charred and tender. Using a small knife, cut kernels from cob. Discard cob.
Step 3 of 3
Place avocado, coriander, lime juice and 2 tbs water in a food processor. Process until smooth and combined. Season, then transfer dip to a dish. Top with corn and extra coriander leaves. Serve with pita and extra lime wedges.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.