-
Ingredients/Directions
Ingredients
Lamb Weston® Private Reserve™ Lattice Chips Skin-On Simple (H3031)
2 tablespoons chili powder
2 teaspoons smoked paprika
1/2 teaspoons cayenne pepper
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
2 cups corn
2 cloves garlic, chopped
kosher salt and black pepper
6 ounces cream cheese
1/3 cup sour cream
4 tablespoon salted butter
2 teaspoons Mexican crema
2 tablespoons fresh lime juice
2 tablespoons crumbled cotija cheese
1 ear grilled corn, kernels removed
1/4 cup fresh cilantro, chopped
Directions
- Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
- 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.
- Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warm throughout.
- Melt the butter until golden. Mix in 3 teaspoons of the spice mix. Cook another minute, then remove from the heat.
- Spoon the dip into a bowl. Top with the crema and spicy butter over the corn. Sprinkle on the cheese and cilantro.
- Serve with Lattice Chips.
Yield
8 servings
