Player Recipes pres. by Kroger: Sean Davis’ Mexican Street Corn Dip 


Player Recipes pres. by Kroger: Sean Davis’ Mexican Street Corn Dip


  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • .5-2 teaspoons cayenne pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, chopped
  • 2 cups corn (3-4 raw)
  • 2 cloves garlic, chopped
  • Kosher salt and black pepper
  • 6 ounces cream cheese, room temperature
  • .33 cup sour cream
  • 4 tablespoons salted butter
  • .33 cup olive oil mayo (or use plain Greek yogurt)
  • 2 tablespoons fresh lime juice
  • .75 cup crumbled cotija cheese
  • 1 ear grilled corn, kernels removed from the cob
  • .25 cup fresh cilantro, chopped


  1. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
  1. 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.
  1. Reduce heat to low. Mix in cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with milk.
  1. 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 heat.
  1. Mix the mayo and lime juice with a pinch of salt.
  1. 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 chips.