Mexican Street Corn Dip.

• servings: Servings: 8
• active time: 15 minutes
• total time: 30 minutes

Ingredients

Chili powder

Smoked paprika

Cayenne pepper

Extra virgin olive oil

Yellow onion

Corn

Garlic

Kosher salt and black pepper

Cream cheese

Sour cream

Salted butter

Olive oil mayo

Fresh lime juice

Crumbled cotija cheese

Corn

Fresh cilantro

2 tablespoons chili powder

2 teaspoons smoked paprika

1/2-2 teaspoons cayenne pepper, to your taste

2 tablespoons extra virgin olive oil

1 yellow onion, chopped

2 cups corn (3-4 raw)

2 cloves garlic, chopped

kosher salt and black pepper

6 ounces cream cheese, at room temperature

1/3 cup sour cream

4 tablespoon salted butter

1/3 cup olive oil mayo or use plain Greek yogurt

2 tablespoons fresh lime juice

3/4 cup crumbled cotija cheese

1 ear grilled corn, kernels removed from the cob

1/4 cup fresh cilantro, chopped

Directions

1. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.

2. Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.

3. Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with milk.

4. In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.

5. Mix the mayo and lime juice with a pinch of salt.

6. Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with lots of chips for scooping!