In a cast iron skillet, melt the butter over medium-high heat. Add the corn kernels and spread in an even layer. Cook for about 10 minutes or until the corn is golden brown, stirring occasionally.
Once cooked, remove the skillet from the heat and stir in the paprika, pepper, salt, ½ cup La Terra Fina Mexicali Dip & Spread and lime juice. Garnish with cilantro and drizzle on extra Dip as desired.
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