Chipotle & Roasted Corn Avocado Dip
Chipotle & Roasted Corn Avocado Dip

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, chipotle & roasted corn avocado dip. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Customize, pay and skip the line with contactless pickup. Just grab your sealed Chipotle order from the shelf and go. A chipotle (/tʃɪˈpoʊtleɪ/, chi-POHT-lay; Spanish: [tʃiˈpotle]), or chilpotle, is a smoke-dried ripe jalapeño chili pepper used for seasoning. It is a chili used primarily in Mexican and Mexican-inspired cuisines.

Chipotle & Roasted Corn Avocado Dip is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Chipotle & Roasted Corn Avocado Dip is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook chipotle & roasted corn avocado dip using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Chipotle & Roasted Corn Avocado Dip:
  1. Get 1 small can of chipotle peppers in adobo sauce
  2. Get 2 Hass avocados, ripe, smashed
  3. Prepare 2 T red onion, minced
  4. Make ready 2.5 T cilantro, minced
  5. Take Juice of 2 limes
  6. Take 1 Chipotle pepper, minced
  7. Make ready 1 serrano pepper, minced
  8. Take 1 T adobo sauce
  9. Take 1/2 medium tomato, seeded & diced
  10. Get 3 T roasted corn taken off the cobb
  11. Make ready 1/2 t salt
  12. Make ready 1/2 t cumin

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Steps to make Chipotle & Roasted Corn Avocado Dip:
  1. 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.
  2. 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.
  3. Fold in the other 4 ingredients.
  4. 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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