Spooky Spider Guacamole

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
1 cup chopped lettuce
1 cup shredded cheddar cheese
1 cup chopped tomatoes
corn tortillas chips
black olive for the spider

Procedure:

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 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 “spiderweb”. Place a black olive onto the web to resemble the “spider”. Serve with tortilla chips.