- vegetable oil - 1 teaspoon
- Yellow onion - 1/2 Pieces
- chili poblano - 1/2 cups (peeled and finely chopped)
- garlic - 1 tooth
- ground coriander - 1 teaspoon
- Ground Cumin - 1/2 Teaspoon
- Ground turmeric - 1/8 Teaspoon
- corn kernels - 21/4 Cups
- sour cream - 3 cups (fat-free)
- large salt - 3/4 Teaspoons
Heat the oil in a medium saucepan over medium heat. Add the onions, chili and garlic. Fry until the onion is soft and clear, and chili and garlic will not give flavor, about 5 minutes. Add coriander, cumin, turmeric and fry until the fragrance appears, about 2 minutes. Add the corn and fry until ruddy, about 5 minutes. Remove from heat and allow to cool slightly. Place 1 1/2 cups of corn mixture in a food processor, add sour cream and salt. Beat until the mixture is homogeneous. Put in a large bowl or plastic container for storage, add the remaining corn mixture. Cover and refrigerate at least 2 to 3 hours.
Servings: 4