Instructions

1. Heat a grill to medium high or a gas top stove. Roast the corn for about 10 minutes turning on each side until the corn is charred on all sides. Set the corn aside to cool.  Next, mix the spices together in a small bowl -light brown sugar, chili powder, smoked paprika, cayenne pepper, salt and pepper. Set aside after they are mixed thoroughly.
2.  To make the cream dip base:  In a large saucepan, heat the olive oil over medium heat. Add the chopped onions, chopped garlic. Salute until the onions are translucent and the garlic is tender. (About 5 minutes) Next cut and scrape 3 ears of the roasted corn. Saved the 4th ear for garnishing the dip.
3. Add the cut corn and scraping to the saucepan and cook on low heat until the corn is tender.
4. Add 2 ½ teaspoons of the spice mix to the saluted mixture.
5. Next add the cream cheese. Stir until the mixture is blended well and smooth.
6. Fold in the sour cream and stir until smooth. Continue to simmer the mixture while you make the spicy butter sauce.
7. For the butter sauce: In a separate saucepan pan, melt the butter and then add the mayonnaise, lime juice and three teaspoons of the spice mix. Heat over low heat until the butter sauce is hot but don’t let it boil. Drizzle the hot butter sauce over the corn mix. Keep the corn mixture on low heat until. Sprinkle the Cotija cheese over the corn mixture. Cut and scrape the remaining roasted corn ear and sprinkle the cut corn over the cheese. Heat until the dip starts to bubble. Garnish with the fresh chopped cilantro. Remove from heat. Serve hot with lots of tortilla chips for dipping! Enjoy. I like to sprinkle a few teaspoons of the spice mix over the dip before serving. You should have plenty of the spice mixture left to sprinkle.