Mex­i­can Chipo­tle Corn Dip

Serves 6, Prep and Cook: 15 mins

New Idea - - New Food Ideas -

2 tblsps olive oil 1 small red onion, finely chopped 1½ tblsps mild chipo­tle sea­son­ing 200ml tub creme fraiche 125g can creamed corn ¼ cup corn rel­ish White corn tor­tilla strips, to serve Heat oil in a medium saucepan over a medium heat. Add onion. Cook, stir­ring oc­ca­sion­ally, un­til soft. Add sea­son­ing. Cook, stir­ring, for 1 minute. Trans­fer to a medium bowl. Cool. 2 Stir in creme fraiche, corn and rel­ish. Season with salt and pep­per. Mix well. Re­frig­er­ate, cov­ered.

Serve with tor­tilla strips.

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