Dippety-do-dah — it’s that time of year when armed with a bag of sturdy tortilla chips you can graze a meal by dip-tasting your way from picnic to boating party, backyard graduation, or bike ride in the park. Dip season is any time of year, but Memorial Dayweekend seems to kick off a particularly summer kind of dipping: a little lighter, a little spicier and a lot fresher than those heavy cheesy bean and chicken dips of winter. The Dip-de-Jour is any variation of this Mexican street corn dip which captures the flavor of elote, grilled corn rubbed with mayonnaise, lime, chile powder and cotija cheese that’s sold from carts in the streets of Mexico.
Recipe by Tieghan Gerard, Half Baked Harvest, serves eight. Ingredients: • 2 tablespoons chili powder • 2 teaspoons smoked paprika • 1 1⁄4 teaspoons cayenne pepper, to your taste • 2 tablespoons extra virgin olive oil • 1 yellow onion, chopped • 2 cups corn (3-4 raw) • 2 cloves garlic, chopped • Kosher salt and black pepper • 6 ounces cream cheese, at room temperature • 1⁄3 cup sour cream • 4 tablespoon salted butter • 1⁄3 cup mayo or use plain Greek yogurt • 2 tablespoons fresh lime juice • 3⁄4 cup crumbled cotija cheese • 1-ear grilled corn, kernels removed from the cob • 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 un.
