Corn Dip

 Katie and Frona found this recipe that is delicious when made with frozen, "Kimball Corn".  

Mexican Street Corn Dip

2 T. chili powder

2 t. smoked paprika

1/2-2 t. cayenne pepper, to your taste

2 T. extra virgin olive oil

1 yellow onion, chopped

2 1/2  c. corn aka: "Kimball corn", divided (1/2 c. grilled, for topping)

2 cloves garlic, chopped

kosher salt and black pepper and chili flakes, to taste

6 oz. cream cheese, at room temperature

1/3 c. sour cream

1/4 c. salted butter

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

2 T. fresh lime juice

3/4 c. crumbled cotija cheese

1/4 c. fresh cilantro, chopped

Mix the spices together and set aside.

Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, about 5

minutes. Add 2 c. of the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper.

Cook until the corn is softened, about 5 minutes.

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.

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.

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 dipping.