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

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

Ingredients:

• 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

Instructions:

1. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.

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 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.

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 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. Serve with chips.