 | | Directions |
- Combine corn and oil on a baking sheet, stir to coat.
- Broil 10-12 minutes, stirring occasionally until the corn is roasted. Watch this carefully, if it over cooks it will pop in the oven.
- Allow corn to cool completely.
- In a medium bowl, combine lime juice, 2 tablespoons salsa, avocado, and cumin; stir well.
- Stir in the cooled corn and chill for 4-6 hours.
- When ready to assembly the dip, spread 1/2 cup of sour cream on the bottom of a large round platter.
- On top of that, spread 1/2 cup of salsa.
- Next, spread on the roasted corn guacamole.
- Place corn tortillas around the edge.
- On top of the tortillas, layer the shredded lettuce, cheese and chopped tomato.
- Using a plastic bag, put in 1/2 cup sour cream and snip the corner. Pipe the sour cream in 3-4 circles on top of the corn guacamole. You can also use squeezable sour cream for this step.
- Drag a toothpick or knife tip through the sour cream from the center outward to make the "spider web".
- Place a black olive onto the web to resemble the "spider".
- Serve with tortilla chips.
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Prep Time: 45 minutes
Cook Time: 10 minutes
Container: Large circular platter
Servings: 15
|  | | Ingredients | | - | | 2 cups frozen corn kernels |
| - | | 2 tablespoons olive oil |
| - | | Juice from one lime |
| - | | 1/2 cup plus 2 tablespoons salsa |
| - | | 2 ripe avocados, seeded, peeled, and mashed |
| - | | 1 teaspoon cumin |
| - | | 1 cup sour cream divided |
| - | | Corn tortillas chips |
| - | | 1 cup chopped lettuce |
| - | | 1 cup shredded Cheddar cheese |
| - | | 1 cup chopped tomatoes |
| - | | Black olive for the spider |
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