Level: easy
Serves: 4-6
Ingredients:
1 can of corn
5 tsp vegetable oil
1/2 cup sour cream
3 tbs fresh lime juice
1 tsp minced garlic
1/3 tsp chipotle chili powder
1/2 tsp Emeril's Southwest Essence
1/4 tsp salt
1/4 tsp ground black pepper
1/4 finely chopped green onions
1 small jalapeno pepper, seeded and minced
1/3 cup diced red bell peper
2 tbs freshly chopped cilantro leaves
1 avacado, diced
Blue Corn Tortilla chips for serving
Directions:
In a separate small bowl, whisk together the sour cream, lime juice, garlic, chili powder, Southwest Essence, salt, and pepper. Add the sour cream mixture to the cooled corn kernels, add the green onions, jalapeno pepper, red bell pepper, and cilantro, and stir to combine. Adjust seasonings, as needed. Cover and chill for 1 hour.
In a separate small bowl, whisk together the sour cream, lime juice, garlic, chili powder, Southwest Essence, salt, and pepper. Add the sour cream mixture to the cooled corn kernels, add the green onions, jalapeno pepper, red bell pepper, and cilantro, and stir to combine. Adjust seasonings, as needed. Cover and chill for 1 hour.
Place corn salsa in a serving bowl, garnish with avocado (you can also fold the avocado in with the corn salsa) and sprinkle the crumbled queso cotija over the top. Serve with blue corn tortilla chips.
Recipe courtesy Emeril Lagasse
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