Ingredients

Instructions

1. 1
   In a small dish, combine the chili powder, paprika and cayenne.
2. 2
   Heat the avocado oil in a pan over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the corn, garlic, 1 tsp of the spice mix, and season with salt and pepper. Cook until the corn is softened, about another 5 minutes.
3. 3
   Reduce the heat to low and mix in the cream cheese until melted. Stir in the sour cream and ½ cup Greek yogurt, cook until warm throughout.
4. 4
   In a separate pan, melt the butter until golden. Mix in 3 tsp of the spice mix. Cook for another minute and remove from the heat.
5. 5
   Mix 2 tbsp. of Greek yogurt and lime juice with a pinch of salt.
6. 6
   Heat your grill up and place 1 ear of corn with the husk off on the grates. Rotate on all sides until you see a nice char start to form, then remove from the grill. Once cooled down, remove the kernels from the cob and try to keep them in bigger chunks.
7. 7
   Spoon the dip into a serving bowl. Top with grilled corn and drizzle the Greek yogurt and spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with your desired dippers!