1. Cook the corn:
   • Lay each ear of grilled (or cooked) corn flat on a cutting board. Slice off the kernels with a knife.
   • In a skillet, cook the corn kernels with 2 tablespoons of olive oil and 1 teaspoon of chili powder on medium heat for 2 minutes to infuse them with olive oil and seasoning.
2. Season the reserved corn:
   • Remove ⅓ of the corn from the skillet and place it in a small bowl. Add 1 more tablespoon of olive oil and an additional ½ teaspoon of chili powder to the small bowl with the reserved corn. Stir everything well to combine.
3. Prepare the creamy base:
   • In a food processor, whip together sour cream, Greek yogurt, and ⅔ of feta cheese (reserving the rest for later) on high speed until very smooth.
   • Add the whipped feta mixture to the skillet with the remaining ⅔ of corn (off heat).
   • Add 2 tablespoons of freshly squeezed lime juice and stir well. Add more lime juice if desired.
4. Assembly:
   • Pour the dip into a large serving bowl. Alternatively, leave the dip in the skillet and serve it as is.
   • Arrange the reserved ⅓ of corn on top, drizzling the chili olive oil juices around.
   • Top with the remaining crumbled feta, chopped fresh cilantro, and lime slices. Sprinkle chili powder on top.
   • Serve Mexican Street Corn Dip with tortilla chips, crackers, pita bread, or vegetables.

For: 8 people