Ingredients
Servings: ￩￫
| 1 | Tbsp Extra virgin olive oil |
| 1 | Medium Garlic clove |
| .25 | Cup Red onion |
| .75 | Tsp Ground coriander |
| .75 | Tsp Cumin |
| 1 | Tsp Salt |
| .75 | Tsp chipotle chile powder |
| 3 | Cups Fresh or frozen corn |
| 1 | Cup Buttermilk (or 1/2 cup lemon yogurt + 1/4 cup fresh lemon juice + 1/4 water) |
| .5 | Cup Water |
Instructions
Heat oil in a skillet over medium-low heat. Cook garlic, onion, coriander, cumin, and chile powder, stirring, until garlic and onions are tender, about 3 minutes. Add corn and cook, stirring occasionally, until tender, about 2 minutes.
Transfer mixture to a blender. Add buttermilk, water, and salt and puree until smooth. Chill at least 1 hour.
Serve chilled, garnished with cilantro or bacon or both!
