Recipe

Corn And Walnut Dip - Salsa De Elote Con Nueces Recipe


Corn And Walnut Dip - Salsa De Elote Con Nueces Recipe
Every now and then, when I get tired of tomato-based salsas, I make this. It's very rich & creamy, with a hint of spice & lime. Serve with tortilla chips. Yeilds: 4 cups. ORIGINALLY FROM: Betty Crocker's Mexican Cookbook (1981).

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Ingredients
  • 2 packages (8-ounces each) cream cheese, softened
  • 1/4 cup vegetable oil
  • Juice of 1 lime (about 1/4 cup)
  • 1 TBSP chili powder
  • 1 TBSP ground cumin
  • 1/2 tsp salt
  • Dash of pepper
  • 1 can (8 3/4 ounces) whole kernel corn, drained **I use frozen (thawed, par-boiled or microwaved a bit) OR fresh, if I have some
  • 1 cup chopped walnuts
  • 1 small onion, chopped (about 1/4 - 1/2 cup, to taste)

Directions
  1. Beat cream cheese, oil, line juice, chili powder, cumin, salt and pepper in a bowl on medium speed with a hand mixer (or, a couple of pulses on your food processor) until smooth.
  2. Stir in the corn, walnuts, and onion.
  3. Serve with tortilla chips.

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Comments


Ole!!!!


Absolutely love it !!!


This is very different and I'll have to try it. Thanks.


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