Mexican Street Corn Dip

  This is the dip that Claire made at Gabe and Lauren‘s bridal shower. So delicious! From Half Baked Harvest

What you need

2 tbspchili powder

2 tspsmoked paprika

1 ¼ tspcayenne pepper, to your taste

2 tbspextra virgin olive oil

1 pcyellow onion, chopped

2 cupcorn(3-4 raw)

2 clovegarlic, chopped

pckosher salt and black pepper

6 ozcream cheese, at room temperature

⅓ cupsour cream

4 tbspsalted butter

⅓ cupolive oil mayoor use plain Greek yogurt

2 tbspfresh lime juice 

¾ cupcrumbled cotija cheese

1 pcgrilled corn, kernels removed from the cob

¼ cupfresh cilantro, chopped

How to make

1. 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 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, 5 minutes. 
   3. 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 milk.
   4. 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 another minute, then remove from the heat. 
   5. Mix the mayo and lime juice with a pinch of salt. 
   6. Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with lots of chips for scooping! 

Claire’s Smash Burgers

 1lb beef 

1 egg

1 piece of bread toasted very well then crumbled 

1-2 T Montreal steak seasoning

1 T Worcestershire sauce 

I butter the buns on the griddle or Blackstone then cook onions on it then meat. It all adds to the flavor