Tasting Table's Seven Layer Dip
Go beyond salsa and guac this Cinco de Mayo with TastingTable.com's recipe for Seven Layer Dip below.
Make the salsa: Set the oven to broil and set an oven rack 4 inches below the broiler. Place the poblano peppers on a baking sheet; broil, turning occasionally, until charred, about 15 minutes. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Stem, skin and seed the peppers; cut into 1/4-inch pieces. In a bowl, combine the peppers, mango, tomato, cilantro, olive oil and vinegar and season with salt. Set aside.
Make the guacamole: In a bowl, combine the avocado, onion, olive oil and lime juice. Using a fork, mash the avocado until chunky and season with salt. Cover the top of the guacamole tightly with plastic wrap; chill.
For the edamame: Prepare an ice bath. In a medium saucepan, bring 1 quart of water to a boil. Add the edamame and cook for 30 seconds. Using a slotted spoon, transfer the edamame to the ice bath; chill and drain. Combine the edamame, olive oil and mint in a bowl and season with salt. Set aside.
For the corn: Heat a large skillet over medium-high heat. Add the corn and cook, turning occasionally, until lightly charred, about 15 minutes. Working with one ear of corn at a time, slice off the kernels into a bowl. Add the jalapeno, scallion and olive oil to the corn, mix well, and season with salt and pepper.
To assemble: In a 1 1/2-quart glass container, layer the salsa, guacamole, edamame, sour cream, corn, queso fresco, cilantro, scallion and mint. Serve with tortilla chips.
Recipe courtesy TastingTable.com.