1 oz McCormick® Original Taco Seasoning Mix (25 g)
1 tablespoon kosher salt
30 corn tortillas, 5 1/2-in (13-cm),each cut into 6 triangles
How to Make It
1. Step
Fill a medium pot about a third of the way with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
2. Step
Make the street corn dip: In a small bowl, combine the McCormick® Chili Powder, McCormick® Smoked Paprika, McCormick® Ground Cayenne Red Pepper, and 1 teaspoon of salt.
3. Step
Heat the olive oil in a medium skillet over medium heat until it shimmers. Add the onion and garlic and sauté until tender, about 3 minutes. Add the corn and half of the spice mixture (reserve the rest for serving) and toss until combined, about 1 minute. Continue cooking for about 2 minutes, or until the corn kernels are tender.
4. Step
Remove the pan from the heat and stir in the cream cheese, sour cream, Greek yogurt, remaining teaspoon of salt, McCormick® Pure Ground Black Pepper, lime zest, and lime juice until evenly incorporated. Transfer the dip to a serving bowl and set aside.
5. Step
Make the taco-spiced tortilla chips: In a small bowl, mix together the McCormick® Taco Seasoning and salt.
6. Step
Line a large bowl with a double layer of paper towels.
7. Step
Working in batches to avoid overcrowding the pot, fry the tortilla triangles in the hot oil until golden brown, 3–4 minutes. Transfer the fried tortilla chips to the paper towel-lined bowl and sprinkle ½–1 tablespoon of the taco seasoning mix, tossing until the chips are well-coated. Transfer the chips to a separate large bowl for serving and repeat frying and tossing the remaining tortilla triangles.
8. Step
Just before serving, in a small bowl, stir together the hot melted butter, the remaining street corn spice mixture, and the McCormick® Crushed Red Pepper. Pour the butter mixture over the corn dip, then sprinkle the top with the Cotija cheese.
9. Step
Serve the street corn dip with the taco-spiced chips.
