Avocado-Corn Dip with Homemade Tortilla Chips

Dark brown sugar and hot sauce lend an olive color to this slightly sweet yet spicy dip.

Yield: Makes 12 servings

Ingredients

• 8  ripe avocados, peeled and chopped
• 2 2/3  cups  frozen whole kernel corn
• 1/2  cup  fresh lime juice
• 1/3  cup  firmly packed dark brown sugar
• 1/3  cup  hot sauce*
• 3/4  teaspoon  salt
• 2 1/2  teaspoons  ground cumin
• 1  teaspoon  freshly ground black pepper
• Peanut oil
• 12  (10-inch) flour tortillas
• Salt
• Garnishes: fresh cilantro, chopped tomato, lime wedge

Preparation

Mash avocados in a large bowl to desired consistency. Stir in corn and next 6 ingredients. Cover and chill.

Pour oil to a depth of 1/2 inch in a large skillet; heat to 350º. Stack tortillas; cut stack into 12 wedges. Fry wedges, 1 stack of 12 at a time, in hot oil 1 1/2 minutes on each side or until lightly browned. Quickly remove tortilla chips from oil; drain on paper towels, and sprinkle lightly with salt. Serve chips with dip. Garnish, if desired.

*Our Test Kitchens used Búfalo Jalapeño Mexican Hot Sauce (Very Hot).