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Chipotle Corn And Tomato Dip
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- #77892
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 tablespoons butter
1/4 cup finely chopped red onion
1 clove garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chipotle chili powder
1/2 cup diced fresh tomato
2 cups frozen corn kernels, defrosted
1 cup sour cream
1/2 cup mayonnaise
1 cup finely shredded mild cheddar cheese
1/2 cup finely shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
directions
Melt the butter in a medium-size skillet over medium-high heat, and cook the onion, garlic, cumin and chile powder, stirring, until you can smell the spices and the onion begins to soften, 2 to 3 minutes.
Add the tomato and corn, and toss once or twice to coat with the onion mixture.
Transfer to a medium-size bowl and allow to cool. Stir in the sour cream, mayonnaise and cheese. Cover and refrigerate for at least 4 hours or overnight to let the flavors develop. Remove from the refrigerator, garnish with the cilantro and serve.
added by
jbolton
nutrition data
Nutritional data has not been calculated yet.
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