4cupscorn kernels, fresh, frozen (but not thawed) or canned (as dry as possible)
1jalapeño, seeded and diced (or less, to taste)
1clovegarlic, minced (about 1 teaspoon)
3-4Tablespoonscotija cheese, crumbled
3Tablespoonsfresh cilantro, leaves stripped and chopped
½teaspoonchili powder, or more, to taste
⅛teaspoonchipotle powder, or more, to taste
Juice of 1 lime, about 2 Tablespoons
Salt and pepper, to taste
Lime wedges, crumbled cotija and jalapeño slices for garnish, optional
In a large saucepan (preferably high-sided), melt butter over medium high heat.
Add corn and diced jalapeño and cook over medium high heat until lightly charred, about 6-8 minutes. Add minced garlic and stir to combine for another 1 minute.
Add mayonnaise, cotija cheese, cilantro, chili powder, chipotle powder and lime juice and stir to coat and combine. Give it a taste, then add salt and pepper as you see fit.
Serve immediately with your favorite tortilla or corn chips and enjoy!
Corn: Fresh corn cut off the cob is best, but frozen corn that has not been thawed also works well. If you need to use canned corn, you want to drain all the liquid and pat it dry with paper towels to get it as dry as you can.Cotija cheese: This is a specialty Mexican cheese that your local store might not have, so you can substitute Feta cheese.Jalapeño: You're free to use as little or as much of the diced jalapeño as you want - if you'd prefer not to have it at all, just omit it altogether.Texture: If you'd like the dip to be creamier, increase the amount of mayonnaise and cotija cheese!