Check out this awesome recipe for Mexican Sweet Corn Dip from Wild Thyme with chef, Allison Davis!

Mexican Street Corn Dip

*       2-3 fresh ears of corn, cut off the cobb
*       1/2 onion diced
*       2 garlic cloves minced
*       1 8 ounce package of cream cheese, room temp
*       1/2 cup of mayonnaise
*       1 cup of finely grated parmesan or cotija cheese
*       2 TBSP chili powder
*       1 TBSP hot sauce
*       1 tsp cayenne pepper
*       salt and pepper to taste
*       1 bunch fresh cilantro
*       1 lime juiced

Directions:

Combine all of the ingredients in a medium size mixing bowl and stir thoroughly until well blended.  Pour the mixture into an oven safe casserole or baking dish and cook for about 20 minutes at 400 degrees or until the cheese mixture is hot and bubbly.  Turn the oven to high broil and broil the top of the cheese for about 2 minutes to blister the top of the dip.
Serve with fresh corn tortilla chips and enjoy!