Summer Recipes

Summer Party Dips
Ingredients for Cotija and Corn Guacamole
  • Avocado oil
  • 1 ear corn
  • 4 ripe avocados
  • ½ red onion, finely chopped
  • 1 tomato, diced (about ½ cup)
  • 1 lime, juiced
  • 2 tablespoons fresh cilantro, chopped
  • ¼ cup crumbled cotija cheese
  • Sprinkle of salt & pepper
Ingredients for Homemade Blender Salsa
  • 3lbs roma tomatoes
  • 1 cup chopped onion
  • 2 chipotle peppers in adobo sauce
  • 2 garlic cloves
  • ½ cup cilantro
  • 1 tablespoon agave nectar, honey or maple syrup
  • 1 lime, juiced
  • 1 teaspoon salt
Ingredients for Spicy Chipotle Hummus
  • 1 (15 ounce) can chickpeas, drained & rinsed
  • 4 tablespoons fresh lemon juice (about 1 lemon)
  • ¼ cup EVOO
  • 2 cloves garlic
  • ½ teaspoon sea salt
  • 1 teaspoon cumin
  • ½ teaspoon chipotle chili (or less if you’re not into spice)
  • 2 tablespoons water, more if desired

Instructions:


FOR COTIJA AND CORN GUACAMOLE
1. Heat your grill on high for 5 minutes then turn down heat to medium


2. Spray the corn with avocado oil & grill on high for about 5 minutes, turning every couple of minutes


3. Transfer to a cutting board & cut off the kernels


4. In a large bowl, combine the corn kernels, avocados (make sure they are perfectly ripe avocados), onion, tomato, lime juice, cilantro, crumbled cotija, salt & pepper


5. Use 2 butter knives to criss-cross cut the avocado, turning the bowl to cut it into chunks


6. This will keep the avocado chunky but still combine everything together


7. Transfer to a serving bowl & top with any extra corn kernels, some crumbled cotija & some cilantro


FOR HOMEMADE BLENDER SALSA:
1. Preheat oven to 400F


2. Slice the tomatoes in half lengthwise & place them on a baking sheet lined with parchment paper


3. Roast for 15 minutes


4. Remove from the oven & allow the tomatoes to sit on the baking sheet & come to room temperature, about 20 minutes


5. Place the tomatoes onion, chipotle pepper, garlic cilantro, agave, lime juice, & salt in your blender


6. Blend for about 20 seconds or until the salsa has reached your desired consistency. I like mine kind of liquid-y, but still with a good amount of chunks


7. Serve with tortilla chips & store in the fridge


FOR SPICY CHIPOTLE HUMMUS:
1. Put all ingredients in food processor, except water


2. Process & use a rubber spatula to scrape down the sides


3. Add the water (one tablespoon at a time) until desired consistency


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