Mexican Street Corn Dip

★★☆☆☆

Prep: 15 mins Cook: 15 mins Serves: 8

Ingredients

2 tbsp chili powder30 ml chili powder
2 tsp smoked paprika10 ml smoked paprika
½-2 tsp cayenne pepper, to taste2-10 ml cayenne pepper, to taste
2 tbsp extra virgin olive oil30 ml extra virgin olive oil
1 yellow onion, chopped1 yellow onion, chopped
2 cups corn kernels (from 3-4 raw ears)480 ml corn kernels (from 3-4 raw ears)
2 cloves garlic, chopped2 cloves garlic, chopped
Kosher salt and black pepperKosher salt and black pepper
6 oz cream cheese, at room temperature170 g cream cheese, at room temperature
⅓ cup sour cream80 ml sour cream
4 tbsp salted butter60 ml salted butter
⅓ cup olive oil mayonnaise or plain Greek yogurt80 ml olive oil mayonnaise or plain Greek yogurt
2 tbsp fresh lime juice30 ml fresh lime juice
¾ cup crumbled cotija cheese180 ml crumbled cotija cheese
1 ear grilled corn, kernels removed from cob1 ear grilled corn, kernels removed from cob
¼ cup fresh cilantro, chopped60 ml fresh cilantro, chopped

Instructions

1. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
2. Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.
3. 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.
4. In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.
5. Mix the mayo and lime juice with a pinch of salt.
6. 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!

All the flavors of Mexican street corn (elote) transformed into a creamy, crowd-pleasing dip. Can be thinned with milk if desired. Great with tortilla chips.

Wine Pairing: Crisp White — Albariño — its bright acidity and mineral notes complement the creamy richness while standing up to the spice and smoky paprika