Start the party off with a little heat! This zippy dip for chips from our friends south of the border is a breeze to make and sure to please a crowd.
Corn, salsa, cheese and sour cream are a pretty snappy combination. Here are the easy instructions. Ole!
1 cup cooked corn kernels (grilled in the husk, if possible)
1/2 cup chipotle salsa
2 ounces sharp cheddar cheese, grated fine
1 1/2 tablespoon sour cream
1 tablespoon minced fresh cilantro (optional)
Mix all the ingredients together and refrigerate at least 30 minutes. Serve with tostadas or other corn chips.