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Welcome to Daniela’s Dish. We are holly & daniela dugan, the mother daughter team behind this blog! Our specialities are authentic, old world Italian recipes! We hope to inspire all those with a passion for food and cooking!

Chipotle Street Corn with Creamy Avocado

Chipotle Street Corn with Creamy Avocado

Chipotle Street Corn with Creamy Avocado. Cinco de Mayo is right around the corner guys !! And to be honest I love celebrating cinco de Mayo. There are so many fun foods with the dips, taco variations, and obviously margs. This is the perfect dip to celebrate. It’s a little spicy, a little cheesy, a little tangy. Bonus?! It’s simple, easy, and quick. Anyone else already planning cinco de Mayo menus ?! After all it really is only two weeks away !!

So I mentioned this earlier in the week but I LOVE to celebrate Cinco de Mayo. It is such a festive day, and the food is always so much fun to make. There are endless possibilities when it comes to tacos and dips and cocktails. This dip is one that I make every year for Cinco de Mayo because it’s easy, it’s delicious, and everyone always loves it.

I wanted to share this recipe before Cinco de Mayo, and this Saturday happened to be the perfect day to do it. My friend is having a fiesta themed birthday party tonight, so I figured this would be the perfect time to make and share this recipe.

Once again the dip was a hit at the fiesta. The bowl was literally clean by the end of the night. Honestly, I was sad I hadn’t made more. But the night and the fiesta food spread was so much fun.

I don't know what it is about a good street corn, but it is one of those dishes that is just so addicting. Serve some chips on the side, definitely some margs, and it’s perfect. I love this street corn recipe a little extra because of the creamy avocado. It is the perfect pairing with the spicy street corn.

I can’t wait to see what you guys get up to for Cinco de Mayo !! I know we will definitely be celebrating in two weeks !!


Ingredients

  • 3-4 ears fresh corn kernels

  • 4 tablespoons olive oil; divided 

  • salt and pepper 

  • 1 ripe avocado 

  • 2 limes juiced 

  • 1 1/2 teaspoons chili powder 

  • 1 teaspoon paprika

  • 1/2 teaspoon cumin

  • 2 tablespoons fresh chives 

  • 1/3 cup cojita cheese 

Directions

  1. Drizzle the corn with 2 tablespoons olive oil and sprinkle with salt and pepper. Roast in 375 degree oven for 20 - 25 minutes till golden. Transfer to a medium bowl. Drizzle with another tablespoon of olive oil.

  2. Meanwhile add the avocado to the bowl of a food processor along with the last tablespoon of olive oil, juice of 1 lime, salt and pepper. Process until smooth. Set aside.

  3. Mix the corn with chili powder, paprika, cumin, juice of 1 lime, chives, and cojita cheese. Spread the avocado sauce on a serving plate and top with corn mixture. Serve with chips.

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