Mexican Street Corn Dip - Talley Farms Box

Ingredients

• Appetizers
• 1 Tbsp. chili powder
• 1 tsp. smoked paprika
• 1/4 – 1 tsp. cayenne pepper, to your taste
• 1 Tbsp. extra virgin olive oil
• 1/2 yellow onion, chopped
• 2 ears of corn – kernels removed from cob (save a small amount for topping)
• 1-2 cloves garlic, chopped, kosher salt and black pepper
• 3 oz. cream cheese, at room temperature
• 1/4 cup sour cream
• 2 Tbsp. salted butter
• 1/4 cup olive oil mayo or use plain Greek yogurt
• 1 Tbsp. fresh lime juice
• 1/2 cup crumbled cotija cheese
• 1/4 cup fresh cilantro, chopped
• 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.
• In a separate skillet, melt the butter until golden. Mix in 2 teaspoons of the spice mix. Cook another minute, then remove from the heat.
• Mix the mayo and lime juice with a pinch of salt.
• 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!
• Corn
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