SydNovak

As I was picking up a few things to make a street corn dip at Trader Joe’s, I was looking for a few of the basics—mayonnaise, limes, frozen or canned corn—when I came across a frozen product at Trader Joe’s that was the perfect way to upgrade my appetizer. Frozen corn ribs  ended up being such an easy way to make this one memorable.

Ingredients

• 2 tbsp chili powder
• 2 tsp smoked paprika
• 2 tsp cayenne pepper
• 2 tbsp olive oil
• 1 yellow onion
• 2 cups corn (frozen or canned, or fresh if preferred)
• 2 cloves garlic
• Kosher salt and pepper
• 6 oz cream cheese
• ⅓ cup sour cream
• 4 tbsp butter
• ⅓ cup mayonnaise
• 2 tbsp lime juice
• ¾ cup cotija cheese
• ¼ cup fresh cilantro

Instructions

1. Mix the Spices: In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
2. Sauté Aromatics & Corn: Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, about 5 minutes.
3. Create the Creamy Base: Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with a splash of milk.
4. Prepare Spicy Butter: 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 for another minute, then remove from the heat.
5. Whisk Mayo-Lime: In a small bowl, whisk together the mayonnaise and lime juice with a pinch of salt.
6. Prep Corn Rib Garnish: Heat your corn ribs according to the package instructions. Roughly chop them before garnishing.
7. Assemble and Serve: Spoon the dip into a wide serving bowl. Drizzle the mayo-lime mixture and spicy butter over the corn dip. Sprinkle on the cotija cheese and fresh cilantro. Serve with plenty of chips for scooping!