Elote Corn Dip

• Servings: 8
• 2 tbsp harissa chili powder
• 2 tsp smoked paprika
• ¼ tsp cayenne
• 2 tbsp EVOO
• 1 Spanish onion, chopped
• 1c corn, raw (about 1 ear)
• 1c corn, grilled (about 1 ear)
• 1/3 c sour cream
• 1/3 c mayo
• 1/3 c 5% Greek yogurt
• 2 tbsp lime juice
• 3/4c cotija cheese
• 1/4c 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 pan over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn and spice mix. Cook until the corn is softened, 5 minutes.
• 3. Combine half the cotija, lime juice, mayo, sour cream, & Greek yogurt in a bowl.
• 4. Once cooled, combine sour cream mixture with the corn and onion.
• 5. Char one ear of corn, mix half into the mixture & set aside other half to garnish on top.
• 6. Fold in the chopped cilantro & transfer to plating bowl.
• 7. Garnish with cilantro leaves, charred corn pieces and the rest of the cotija.
• 8. Serve with pita, grilled chicken skewers & assorted crudité.