We can cook Chipotle & Roasted Corn Avocado Dip using 12 ingredients and 4 steps. Here is how you achieve Chipotle & Roasted Corn Avocado Dip.
Ingredients of Chipotle & Roasted Corn Avocado Dip
- You need to prepare 1 of small can of chipotle peppers in adobo sauce.
- You need to prepare 2 of Hass avocados, ripe, smashed.
- Prepare 2 T of red onion, minced.
- Prepare 2.5 T of cilantro, minced.
- You need to prepare of Juice of 2 limes.
- You need to prepare 1 of Chipotle pepper, minced.
- You need to prepare 1 of serrano pepper, minced.
- You need to prepare 1 T of adobo sauce.
- You need to prepare 1/2 of medium tomato, seeded & diced.
- Prepare 3 T of roasted corn taken off the cobb.
- You need to prepare 1/2 t of salt.
- Prepare 1/2 t of cumin.
Chipotle & Roasted Corn Avocado Dip directions
- 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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