Description
A creamy corn-filled dip served with lots of warm tortilla chips!(From Half-baked Harvest)
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Directions
In a small bowl, combine the chili powder, paprika, cayenne and a pinch of salt.
Heat the olive oil in a skillet and add the onion; cook for about 5 minutes until soft. Add the corn, garlic, 1 tsp. of the spice mix and season with salt and pepper. Cook until corn is softened, about 5 minutes.
Reduce heat to low and mix in the cream cheese until melted and creamy. Stir in the sour cream and cook until warmed throughout.
In a separate skillet, melt the butter until golden and then mix in 3 tsp. of the spices, a pinch of chili flakes and salt. Cook another minute then remove from the heat.
Mix the mayo and the lime juice with a pinch of salt.
Spoon the dip into a wide serving bowl (I just kept mine in the cast iron pan). Top with the grilled corn, a drizzle of the mayo and spicy butter over the corn. Sprinkle with the Cotija cheese and cilantro. Serve with lots of warmed tortilla chips for scooping!
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Ingredients
 2 T. chili powder
2 tsp. smoked paprika
1/2-2 tsp. cayenne pepper, to your taste
2 T. olive oil
1 yellow onion, chopped
2 cups corn (3-4 ears of corn)
2 cloves garlic, chopped
Salt and Pepper
6 oz. cream cheese, at room temperature
1/3 cup sour cream
4 T. salted butter
1/3 cup olive oil mayo
2 T. fresh lime juice
3/4 cup crumbled Cotija cheese
1 ear grilled corn, kernels removed from the cob
1/4 cup fresh chopped cilantro
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