Cilantro Spiked Corn, Crab, and Avocado Dip – Robert St. John recipe

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.

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