Mexican Street Corn Dip

A dip for any occasion, Mexican Street Corn dip is irresistibly delicious with all your favourite flavours of Elote; best paired with diy tortilla chips with Sonora Tortillas.
https://www.halfbakedharvest.com/street-corn-dip/

2 tbsp chili powder

2 tsp smoked paprika

1 tsp cayenne pepper

2 tbsp extra virgin olive oil

1 chopped yellow onion

2 cups corn

2 cloves chopped garlic

Kosher salt and black pepper

6 oz cream cheese at room temp

⅓ cup sour cream

4 tbsp salted butter

⅓ cup olive oil mayo or plain Greek yogurt

2 tbsp fresh lime juice

¾ cup crumbled Cotija cheese

1 ear grilled corn, kernels removed

¼ cup fresh chopped cilantro

Combine the chili powder, paprika, cayenne, and a pinch of salt.

Over medium heat, heat oil in skillet. Add onion and cook until soft and transparent. Add corn, garlic, 1 teaspoon of the spice mix from previous step, season with salt and pepper. Cook until corn is softened, about 5 minutes.

Reduce heat to low. Once lowered, mix in cream cheese until melted and creamy. Stir in sour cream. Cook until warmed through.

Using a separate skillet, melt butter. Stir in 3 teaspoons of spice mix, add a pinch of chili flakes and salt if desired. Simmer for about a minute, remove from heat. Once removed, mix in mayo and lime juice and pinch of salt.

Pour dip into a serving bowl. Garnish with grilled corn and drizzle mayo and spicy butter over corn. Sprinkle with cheese and cilantro. Serve with homemade chips using Sonora Tortillas.

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Mexican Street Corn Dip