Veracruz Hot Corn Dip
"A hot corn dish, Veracruz Corn may be served as either a side dish, great alongside your barbecue, or as a hot corn appetizer with crisp tortilla chip..."
INGREDIENTS
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4 cups cooked corn off the cob, milked (about 6 average ears)
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1/4 cup olive oil
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1/2 tablespoon chili powder, or to taste
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1 teaspoon kosher salt
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1/2 teaspoon freshly cracked black pepper
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1/2 teaspoon ground cumin
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1/4 teaspoon ground coriander
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1 teaspoon lime zest
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3 teaspoons fresh lime juice
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1/4 cup real mayonnaise
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1/4 cup full fat sour cream
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1 teaspoon minced chipotle in adobo sauce (see note)
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1 lime, zested and juiced
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1 teaspoon kosher salt, or to taste
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1/2 teaspoon freshly cracked black pepper, or to taste
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1 teaspoon crushed red pepper flakes, or to taste, optional
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1 teaspoon chili powder
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1 teaspoon garlic powder
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2 teaspoons olive oil
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1/4 cup chopped purple onion
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1 cup chopped fresh tomatoes
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1/8 cup pickled sliced jalapeno, chopped
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1/4 cup fresh chopped fresh cilantro or parsley
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Salt and pepper, to taste
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1/2 cup crumbled Queso Fresco Mexican cheese
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