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Ingredients

2 Tbsp. chili powder

2 tsp. smoked paprika

1/2-2 tsp. cayenne pepper, as desired

2 Tbsp. extra virgin olive oil

1 yellow onion, chopped

2 c. fresh corn kernels (3-4 ears raw)

2 cloves garlic, chopped

kosher salt and black pepper

6 oz. cream cheese, at room temperature

1/3 c. sour cream

4 Tbsp. salted butter

1/3 c. olive oil mayo or plain Greek yogurt

2 Tbsp. fresh lime juice

3/4 c. crumbled cotija cheese

1 ear grilled corn, kernels removed from cob

1/4 c. fresh cilantro, chopped

Preparation

In a bowl, combine chili powder, paprika, cayenne, and pinch of salt. Heat olive oil in a skillet over medium-high heat. Add onion and cook until soft, 5 minutes. Add raw corn kernels, garlic, 1 tsp. of spice mix, and season with salt and pepper. Cook until corn is softened, 5 minutes. Reduce heat to low. Mix in cream cheese until melted and creamy. Stir in sour cream. Cook until warmed throughout. Thin dip mixture with milk, if needed. In separate skillet, melt butter until golden. Mix in 3 tsp. of spice mix, plus a pinch of chili flakes and salt, cook for one minute. Remove from heat and set aside. Mix mayo and lime juice together with a pinch of salt. Spoon creamy corn dip into a wide serving bowl. Top with grilled corn kernels then drizzle kernels with mayo and spicy butter. Sprinkle generously with cojita cheese and cilantro. Serve with chips.

STREET CORN DIP originally posted on by Elegant Island Living magazine.

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