Mexican Corn Dip recipe

Lay each ear of grilled (or cooked) corn flat on a cutting board. Slice off the kernels with a knife.

In a skillet, cook the corn kernels with 2 tablespoons of olive oil and 1 teaspoon of chili powder on medium heat for 2 minutes to infuse them with olive oil and seasoning.

Remove ⅓ of the corn from the skillet and place it in a small bowl. Add 1 more tablespoon of olive oil and an additional ½ teaspoon of chili powder to the small bowl with the reserved corn. Stir everything well to combine.

In a food processor, whip together sour cream, Greek yogurt, and ⅔ of feta cheese (reserving the rest for later) on high speed until very smooth.

Add the whipped feta mixture to the skillet with the remaining ⅔ of corn (off heat).

Add 2 tablespoons of freshly squeezed lime juice and stir well. Add more lime juice if desired.

Pour the dip into a large serving bowl. Alternatively, leave the dip in the skillet and serve it as is.

Arrange the reserved ⅓ of corn on top, drizzling the chili olive oil juices around.

Top with the remaining crumbled feta, chopped fresh cilantro, and lime slices. Sprinkle chili powder on top.

Serve Mexican Street Corn Dip with tortilla chips, crackers, pita bread, or vegetables.