Deviled Corn Dip Recipe

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posted by Annie B. Bond Mar 8, 2001 6:46 pm

filed under: Food & Recipes, Appetizers & Snacks

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Adapted from The Border Cookbook, by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, 1995).

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!

INGREDIENTS
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.

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The Border Cookbook

Authentic home cooking of the American Southwest and Northern Mexico.buy now

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Adapted from The Border Cookbook, by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, 1995). Copyright (c) 1995 by Cheryl Alters Jamison and Bill Jamison. Reprinted by permission of Harvard Common Press.

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