From Half Baked Harvest
The amounts are for a pan of them - I made this for our block party and had it in a disposable pan. It's so so good.
Ingredients:
4 tbsp chili powder
4 tsp smoked paprika
1-4 tsp cayenne pepper, to taste
4 tbsp olive oil
2 reg sized yellow onions, chopped
4 cups corn (I used 3 cans of corn)
4 cloves garlic, chopped
kosher salt & black pepper
12 oz cream cheese, at room temp
2/3 c sour cream
8 tbsp salted butter
2/3 c olive oil mayo (or plain greek yogurt)
4 tbsp fresh lime juice
1.5 c crumbled cotija cheese (I used feta)
1/2 c. fresh cilantro, chopped
2 ears grilled corn, kernels removed from the cob (I didn't add this)
Instructions:
Note: this is like a layered dip - you're going to be layering all of this stuff on top of each other. It will get mixed up when you eat it. YUM!
Mix the spices - you will have extra! Save for the next time! In a bowl combine chili powder, paprika, cayenne and a pinch of salt.
Heat the olive oil in a skillet over med-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 2 tsp of spice mix and season with salt and pepper - 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 tsp of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from heat.
Mix the mayo and lime juice with a pinch of salt.
Spoon the dip into a pan/serving bowl. Top with grilled corn and drizzle the mayo & spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with tortilla chips.
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