Chipotle Corn Dip

From Perfect Party Food. This recipe can be made the night before. Serve
with tortilla chips.

2 tablespoons butter
1/4 cup finely chopped red onion
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/2 cup diced fresh tomato
2 cups frozen corn kernels, defrosted
1 cup sour cream
1/2 cup mayonnaise
1 cup finely shredded mild cheddar cheese
1/2 cup finely shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro

Melt the butter in a medium-size skillet over medium-high heat, and cook
the onion, garlic, cumin and chile powder, stirring, until you can smell
the spices and the onion begins to soften, 2 to 3 minutes. Add the tomato
and corn, and toss once or twice to coat with the onion mixture. Transfer
to a medium-size bowl and allow to cool. Stir in the sour cream,
mayonnaise and cheese. Cover and refrigerate for at least 4 hours or
overnight to let the flavors develop. Remove from the refrigerator,
garnish with the cilantro and serve.

Makes about 6 cups.


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