Tag Archives: picante sauce

Roasted Corn & Avocado Salsa ~ Cinco de Mayo 2K11

Hola mi amigos! (Is that right? I took French for 4 years and can’t even speak that, so please pardon my French and my Spanish.)

It is that ever-blessed time of the year in which the sun shines, the tequila flows and corporate Americans everywhere use Mexican culture as an excuse to drink margaritas on a patio at noon on a work day. That’s right chicas – Manana esta Cinco De Mayo!

In keeping with that grand tradition of poaching holidays simply for celebration’s sake, we present to you an Americanized version of Mexico’s signature dip: la salsa! I made this last night because I was craving corn and needed a veggie fix after the weekend (but obviously didn’t want anything so healthy it couldn’t be served atop Fritos).

This was bright, and summery and addictive, and it would make a great base if you’re planning on getting your Margarita on tomorrow. Just sayin… safety first, y’all. ¡Buen apetito! (Oooh, I have always wanted to use that upside down exclamation point thingy, so thanks Google!)

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2 ears corn
1 can black beans, drained and rinsed
1 can Mexican Rotel + juice
juice from 1 lime
1/4 cup cilantro, chopped
1 avocado, chopped
1 jalapeno, seeded and diced
1 heaping tbsp taco sauce
salt and pepper to taste

  1. Preheat the oven to 415.
  2. Open up the corn and add a little olive oil and close up. Roast in their husks for 20 minutes or until tender. Remove and allow to cool.
  3. Combine all ingredients in a mixing bowl and place in the fridge to chill while the corn cools.
  4. Cut the kernels off of each ear of corn (I like to do this while the “butt” end of the corn is in the bottom of a deep mixing bowl so the kernels don’t ‘splode everywhere in the kitchen – they can be some slippery little suckers), and then add corn to the veggie mixture.
  5. Season to taste with salt and pepper and chill in refrigerator for at least 30 minutes. Serve with Fritos. Ole!

This would also be a good topping for grilled anything, so feel free to make some game-time grilling adjustments as needed.

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Filed under Appetizers, Dips, Mexican food, Party food, Sauces, Southwestern food, Toppings, Veggies

Seven Layer Dip

I thought this recipe was a no-brainer, but you’d be surprised how many people ask what the actual seven layers are in Seven Layer Dip. So here ya go.

The secret is using picante sauce where so many people use salsa because it gives you just enough zing to cut through the creaminess.
(It’s also technically 8 layers if you include the tomatoes on the top, but it will be so good that no one will complain.) Now go getcho chips and enjoy.

2 15 oz cans refried beans with green chiles
1/2 cup mayo
1/2 cup sour cream
2 cups guacamole
picante sauce (medium or hot), enough to cover the guac layer
2 cups shredded cheddar and monterey jack cheese
4 green onions, chopped
4 oz can sliced black olives
3 tomatoes, seeded and chopped
Fritos or Scoops

  1. If you want to serve the dip hot, preheat the oven to 350.
  2. Mix mayo and sour cream together.
  3. Layer ingredients in order, starting with beans and ending olives.
  4. Bake for 30 minutes, top with tomatoes and serve. Or, if you’re of the more impatient variety or you prefer this cold, add tomatoes, sit and chow.

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Filed under Appetizers, Dips, Mexican food, Party food