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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

MEXICAN CORN DIP Recipe

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This recipe for MEXICAN CORN DIP is from Feast & Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup mayo
1/4 cup sour cream
1/8 cup cheddar cheese
2 cobs corn
1/2 tsp salt
1/2 tsp pepper
1/8 cup chopped cilantro
1 clove smallgarlic minced
2 tsp chili powder
1/2 tsp cumin
1/2 yellow onion chopped (optional)

Directions:
Directions:
For Guacamole: mash avocado and mix with other ingredients, serve immediately.
For Salsa: Put all ingredients in a blender or Magic Bullet, preferably the latter. Pulse until ingredients are just chopped and mixed together. The mixture should not be entirely smooth. Serve immediately or refrigerate up to 48 hours.
For Black Bean Dip: Mash black beans with potato masher, and stir in other ingredients, continuing to mash as you go. Cook until mixture boils and remove from heat. Sprinkle with feta or cotija cheese and serve immediately.
For Corn dip: Rub corn cobs with olive oil and season with salt and pepper. Bake corn on the cob for 10-12 min in 450 degree oven. Remove and when cooled, slice corn off cob. Put in large saucepan with other ingredients and cook until hot and cheese is melted. Serve immediately.

For Chips: Cut corn tortillas into 6 triangles. Brush with olive oil and sprinkle with salt. Cook in 450 degree oven for 3-4 min each side, watching closely that they don't burn. Chips should be crispy and browned.

 

 

 

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