ELOTE CORN DIP

1. In a pot on the stove, sauté olive oil, onion, and corn at medium heat for 5 minutes. Save a little bit of roasted corn for topping later. Remove from heat.
2. In a small side dish, prepare your spice blend by combining chili powder, paprika, cayenne, garlic powder, and tajin.
3. To your corn mix (still in the pan), add 1/4 tsp salt and pepper. Add in 1/2 tsp minced garlic. Add in cream cheese and Greek yogurt or sour cream. Mix until it’s really creamy.
4. Add in 1 tsp of the prepared spice mix and the chopped jalapeño, mix well. Transfer the corn mix into a small, low serving bowl and set aside.
5. In a separate saucepan on the stove, melt 4 tbsp of butter. Add in 3 tbsp of the spice mix to the butter and whisk together. Pour this spiced butter into a small dish on the side.
6. Top your corn mix with the reserved few chunks of roasted corn, cotija cheese, and cilantro. Drizzle the spiced butter over the dish.
7. Serve immediately with your favorite chips. Enjoy!