Recipe by: Chef Manny
Ingredients
2 tablespoons chili powder
2 teaspoons of smoked paprika
1/2-2 teaspoons cayenne pepper, to your taste
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
2 cups of corn (3-4 raw or a 10 ounce bag frozen corn, thawed and pat dried with paper towel, then slightly charred in a pan)
2 cloves garlic, chopped
kosher salt and black pepper
6 ounces cream cheese, at room temperature (sub vegan cream cheese)
1/3 cup sour cream (sub vegan sour cream)
4 tablespoon salted butter (sub vegan butter)
1/3 cup olive oil mayo or use plain Greek yogurt (sub vegan yogurt or mayo)
2 tablespoons fresh lime juice
3/4 cup crumbled cotija cheese (sub vegan feta)
1 ear grilled corn, kernels removed from the cob (or half cup of frozen corn from above)
1/4 cup fresh cilantro, chopped
Instructions
Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
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, for 5 minutes.
Reduce the heat to low. Mix in the cream cheese until it is 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.
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!