Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, chipotle & roasted corn avocado dip. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Chipotle & Roasted Corn Avocado Dip is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Chipotle & Roasted Corn Avocado Dip is something that I’ve loved my entire life. They’re fine and they look wonderful.
We already take steps to ensure safety, like wearing gloves at all times, regularly sanitizing all high contact surfaces, and handwashing at least every hour. But we're also taking new steps to set a new safety standard. A chipotle (/tʃɪˈpoʊtleɪ/, chi-POHT-lay; Spanish: [tʃiˈpotle]), or chilpotle, is a smoke-dried ripe jalapeño chili pepper used for seasoning.
To begin with this recipe, we must first prepare a few components. You can cook chipotle & roasted corn avocado dip using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chipotle & Roasted Corn Avocado Dip:
- Make ready 1 small can of chipotle peppers in adobo sauce
- Make ready 2 Hass avocados, ripe, smashed
- Make ready 2 T red onion, minced
- Get 2.5 T cilantro, minced
- Take Juice of 2 limes
- Prepare 1 Chipotle pepper, minced
- Make ready 1 serrano pepper, minced
- Make ready 1 T adobo sauce
- Get 1/2 medium tomato, seeded & diced
- Prepare 3 T roasted corn taken off the cobb
- Make ready 1/2 t salt
- Get 1/2 t cumin
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Instructions to make Chipotle & Roasted Corn Avocado Dip:
- Roast the corn husk and all in a oven directly on the rack at 350 for 30 minutes. Prepare other vegetables while the corn is roasting.
- Peel and smash avocados to a desired consistency. Mix in 4 ingredients under the avocados. Open can of chipotle peppers in adobo sauce and set one pepper aside. Measure out 1 T of the adobo sauce and set aside.
- Fold in the other 4 ingredients.
- Fold corn into the mixture along with the cumin and salt. Let it chill in the fridge for at least 30 minutes. Enjoy with tortilla chips or on toast for breakfast.
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