Summery Shrimp, Corn and Avocado Dip Recipe | Valerie Bertinelli | Food Network

Ingredients

• 2 tablespoons olive oil
• 8 ounces peeled and deveined shrimp, chopped
• 2 ears corn, kernels cut off
• 1 small clove garlic, minced
• Kosher salt
• 1/4 cup sour cream
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/4 to 1/2 teaspoon hot sauce
• 1 large avocado, chopped
• Tortilla chips, for serving