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Heat the olive oil in a frying pan over medium-high heat. Add the onion and cook for about 5 minutes or until soft. Add the corn, garlic, 1 teaspoon of the Mingle chili and lime seasoning, and season with salt and pepper. Cook until the corn is softened, 5 minutes.
Reduce the heat and mix in the cream cheese until melted and creamy. Stir in the sour cream.
In a separate frying pan, melt the butter until golden. Mix remainder of the mingle seasoning and extra salt. Cook another minute, then remove from the heat.
Mix the greek yogurt/light mayo and lime juice with a pinch of salt.
Transfer your dip into a bowl and top with grilled corn, the greek yogurt and spicy butter. Sprinkle on the coriander. Serve with lots of corn chips!