Name: Recipe of Ultimate Chipotle & Roasted Corn Avocado Dip
Prep time: 22 min
Cook time: 2 h
Yield: 3
Cuisine: American
Ingredients: 1 small can of chipotle peppers in adobo sauce; 2 Hass avocados ripe smashed; 2 T red onion minced; 2.5 T cilantro minced; Juice of 2 limes; 1 Chipotle pepper minced; 1 serrano pepper minced; 1 T adobo sauce; 1/2 medium tomato seeded diced; 3 T roasted corn taken off the cobb; 1/2 t salt; 1/2 t cumin

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, chipotle & roasted corn avocado dip. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chipotle & Roasted Corn Avocado Dip is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Chipotle & Roasted Corn Avocado Dip is something that I have loved my entire life. They’re fine and they look fantastic.

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To begin with this particular recipe, we must prepare a few ingredients. 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:

Take 1 small can of chipotle peppers in adobo sauce
Take 2 Hass avocados, ripe, smashed
Prepare 2 T red onion, minced
Make ready 2.5 T cilantro, minced
Take Juice of 2 limes
Get 1 Chipotle pepper, minced
Prepare 1 serrano pepper, minced
Take 1 T adobo sauce
Get 1/2 medium tomato, seeded & diced
Make ready 3 T roasted corn taken off the cobb
Take 1/2 t salt
Make ready 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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