Chunky Corn Dip Food

CHUNKY SALSA WITH CORN

Steps:

• In a glass bowl, combine all ingredients and stir to mix well. Add more salt and black pepper to taste, if needed Salsa is best made either the night before or at least several hours ahead of time to allow flavors to meld.
• Keep in airtight container, chilled, until ready to serve.

CHUNKY GUACAMOLE

Steps:

• In large bowl, coarsely mash avocados, lime juice, salt and ground red pepper using pastry blender or fork.
• Reserve 2 tablespoons chopped tomato for garnish. Stir remaining tomato, garlic and onion into avocado mixture. Spoon into serving bowl. Sprinkle top with reserved 2 tablespoons tomato and the cilantro. Serve with tortilla chips.

CHUNKY HOMEMADE SALSA

Steps:

• Gather the ingredients.
• In a large bowl, combine all of the ingredients and mix well.
• Taste for seasoning. Place in an airtight container in the fridge for at least 2 hours to let the flavors blend.
• Serve in a medium-size bowl alongside chips.

CHUNKY CUCUMBER SALSA RECIPE

Steps:

• To begin making the Chunky Cucumber Salsa, lay the cucumbers on a flat wooden surface or working space.
• Use a rolling pin and bash the cucumber into bite size chunks. Alternatively, use a wooden mortar pestle to roughly break the cucumbers down to chunks.
• In a bowl toss together the cucumber chunks, tomato, onion, garlic and coriander leaves.
• Add the jalapenos, black pepper, salt, lime juice and toss again.
• Garnish with spring onion leaves. Chill for half an hour and then serve.
• Serve the Chunky Cucumber Salsa with Chips made of Homemade Tortillas or as an accompaniment to Mexican Brown Rice and Quinoa Casserole or Vegetarian Bean & Cheese Enchiladas.

GRILLED CORN DIP

Steps:

• Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally., Cut corn from cobs. In a large skillet, saute the onion and jalapeno in butter for 2-3 minutes or until almost tender. Add corn and garlic; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat., In a large bowl, combine the mayonnaise, sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish. , Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips.

CORN AND BLACK BEAN GUACAMOLE

Steps:

• Stir red bell pepper, red onion, garlic, sweet corn, black beans, and avocado slices together in a large bowl.
• Mix lime juice, salt, black pepper, and cilantro into avocado mixture until desired texture is achieved.

CHUNKY WHITE BEAN-AVOCADO DIP

Steps:

• In a medium bowl, combine avocados, white beans and garlic. Mash with a fork until chunky. Fold in cilantro and lime juice. Season, to taste, with salt and black pepper.

CHARRED CORN 7-LAYER DIP

Steps:

• To make the roasted corn salsa: Heat 1 tablespoon olive oil in a 12-inch cast-iron skillet over medium-high heat. Add the corn kernels and stir to coat in the oil. Season with salt. Cook until the corn kernels are browned and blistered, 6 to 8 minutes. Remove from the heat and pour into a bowl. While still hot, add the cilantro, chile, lime juice, onion and the remaining tablespoon olive oil. Stir to combine. Season with salt, if needed, and a couple turns of black pepper. Allow to cool to room temperature.
• Spread the Refried Beans on the bottom of a 9-by-13-inch baking dish in an even layer.
• Carefully spread the Guacamole in an even layer over the beans.
• Mix together in a medium bowl the sour cream, coriander, smoked paprika and 1 teaspoon salt until thoroughly combined. Carefully spread the sour cream on top of the layer of Guacamole.
• To complete the remaining layers, sprinkle the Cotija evenly over the corn salsa. Top the Cotija with the radishes. Sprinkle the green onions on top. Drizzle with hot sauce, if desired. Serve with the limey tortilla chips.
• Heat the oil in a 12-inch cast-iron pan over medium heat. Add the onion and garlic. Season with 1 teaspoon salt. Cook until the garlic and onion are softened and fragrant, about 5 minutes. Add the beans, green chiles, chipotles and sauce. Season with the remaining teaspoon salt. Stir to combine until the beans are coated, then cook for 2 minutes. Add the chicken broth and stir to incorporate. Increase the heat to medium-high. Bring to a boil and reduce to a simmer. Simmer until the chicken broth is slightly reduced and thickened to a gravy, 10 to 12 minutes. Turn off the heat and transfer the beans to a food processor with a blade attachment or to a high-speed blender. Puree until smooth. Season with salt.
• In a large bowl, add the avocados, cilantro, lime zest and juice and salt. Mash until smooth but still slightly chunky.