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New World Spice and Tea Trader

Mexican Street Corn Dip Recipe

Ingredients

Scale

2 TBS Blue Tip Chili Powder
2 tsp Sweet n Smokin Paprika
1/2–2 tsp Disco Heat Pepper Blend, to your taste
1 tsp Grizzly Herb Blend
2 TBS Lime Olive Oil
1 Yellow Onion, chopped
2 Cups Corn (3–4 raw)
2 Garlic Cloves, minced
6 oz Cream Cheese, room temperature
1/3 Cup Sour Cream or Mexican Creme
4 TBS Salted Butter
1/3 Cup Mayo or Plain Greek Yogurt
2 TBS Fresh Lime Juice
3/4 Cup Cotija Cheese, crumbled
1 Ear Grilled Corn, kernels removed from the cob or 1 Cup Charred Corn
1/4 Cup Fresh Cilantro, chopped
Kosher Salt and Black Pepper

Instructions

  1. In a bowl, combine the chili powder, paprika, cayenne, and Grizzly Herb.
  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.
  7. Serve with lots of chips for scooping!