Mexican Street Corn Dip

MEXICAN STREET CORN DIP

                             Nancy Finley

 

Ingredients:

 

2 TBSP Chili Powder

2 tsp smoked paprika

½ - 2 tsp cayenne pepper

2 TBSP Olive Oil

1 Yellow onion, chopped

2 cups corn (2-4 ears)

2 cloves garlic

Kosher salt and black pepper

6 oz cream cheese, room temp

1/3 c sour cream

4 TBSP salted butter

½ cup mayo

2 TBSP fresh lime juice

2/4 c crumbled cotija cheese

1 ear corn, grilled

¼ c fresh cilantro, chopped 

Instructions: 

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

Heat the olive oil in a skillet over medium heat, add the onion and cook until soft – about 5 minutes. Add the corn, garlic, 1 tsp of the spice mix, season with salt and pepper – cook until the corn is softened – about 5 minutes.

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

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

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

Spoon the dip into a wide serving bowl. Top with the grilled corn; drizzle with the mayo. Pour spicy butter over the corn; sprinkle on the cheese and cilantro and serve with lots of chips for scooping.