Mexican Street Corn Dip

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Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Cilantro Medium Brush Stroke Sour cream Medium Brush Stroke Salted butter Medium Brush Stroke Cotija cheese Medium Brush Stroke Onion Medium Brush Stroke Chili powder Medium Brush Stroke Cream cheese Paprika Cayenne pepper Black pepper Kosher salt Corn Garlic Extra virgin olive oil Greek yogurt Corn Lime juice Full Ingredients

How to make

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Heat the olive oil in a skillet over medium-high heat and saute the chopped onion for 5 minutes until softened. Add the corn, minced garlic, and 1 teaspoon of the spice mix to the skillet

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Reduce the heat to low and stir in the cream cheese for a minute or 2 until it has completely melted, then mix in the sour cream.

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Melt butter in a separate skillet or pan over medium heat with 3 teaspoons of the spice mix and cook for a minute. Stir in the plain Greek yogurt and lime juice. Season with salt and pepper.

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Char the corn on the cob over a gas burner for about 4 to 5 minutes until the corn kernels are charred to your liking. Use tongs to hold the corn over the flame.

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Now to assemble, pour the corn and cream cheese mixture into a serving bowl, then sprinkle the charred corn kernels over the top and drizzle with the spiced yogurt dressing.

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Garnish with cotija cheese and freshly chopped cilantro.

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Serve with lots of corn chips for scooping!

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Cooking Tips

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www.comfortablefood.com

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Mexican Street Corn Dip

www.comfortablefood.com