Chipotle & Roasted Corn Avocado Dip. A new line of apparel and accessories for the Chipotle fan in all of us. 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, such as Tex-Mex and Southwestern dishes.
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You can have Chipotle & Roasted Corn Avocado Dip using 12 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Chipotle & Roasted Corn Avocado Dip
- It's 1 of small can of chipotle peppers in adobo sauce.
- You need 2 of Hass avocados, ripe, smashed.
- It's 2 T of red onion, minced.
- It's 2.5 T of cilantro, minced.
- It's of Juice of 2 limes.
- You need 1 of Chipotle pepper, minced.
- You need 1 of serrano pepper, minced.
- You need 1 T of adobo sauce.
- You need 1/2 of medium tomato, seeded & diced.
- You need 3 T of roasted corn taken off the cobb.
- You need 1/2 t of salt.
- Prepare 1/2 t of cumin.
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Chipotle & Roasted Corn Avocado Dip step by step
- 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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