Mexican Corn Dip

Ingredients

• 2 tablespoons unsalted butter
• 1 jalapeño, (finely diced)
• ½ yellow onion, (finely diced)
• 2 cups corn, (canned or frozen)
• 2 cloves garlic, (minced)
• 2 teaspoons chili powder
• 2 teaspoons ancho chili powder
• ¾ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon cayenne pepper
• 8 ounces cream cheese, (softened)
• 2 tablespoons lime juice ((about 1 lime))
• ½ cup sour cream ((or mayonnaise))
• Cotija cheese, (for topping)
• Chopped cilantro, (for topping)

Steps

1. 1

   Melt butter in a medium skillet over medium heat. Once melted, add jalapeño and onions and cook until they are softened and translucent, about 5 minutes.

2. 2

   Add corn kernels and garlic and stir to combine. Cook for 5 minute.

3. 3

   Add chili powder, ancho chili powder, paprika, salt, and cayenne pepper and gently mix together until all the vegetables are coated.

4. 4

   Reduce the heat to low and add the cream cheese. Stir continuously until the cream cheese has melted and is fully incorporated.

5. 5

   Add the lime juice and sour cream and gently stir to combine.

6. 6

   Take off the heat and transfer the dip into a serving dish. Garnish with chopped cilantro and cotija cheese. Serve warm with tortilla chips.