2 tablespoons chopped cilantro + extra for garnish
2 green onions, sliced
1/2 teaspoon chili powder or TajĂn
Salt and pepper to taste
1 tablespoon butter (optional)
Tortilla chips, pita wedges, or veggie sticks for serving
Instructions
Char or roast the corn until lightly browned and sweet-smelling, about 6–8 minutes on medium-high heat. Let cool slightly so you can handle it without steam scalding your fingers.
In a large bowl, whisk together the mayonnaise, sour cream (or yogurt), lime juice and zest, garlic, salt, pepper, and chili powder. You’re aiming for a glossy, pourable creaminess.
Stir in the warm corn, then fold in the Cotija cheese, cilantro, green onions, and jalapeño. The mixture should be bright, creamy, and speckled with green and cheese crumbles. If it looks a touch dry, splash in a teaspoon more lime juice.
Taste and adjust with a pinch more salt or a squeeze of lime. If you want more kick, add a dab more jalapeño or a pinch of extra chili powder.
For a silky finish, melt the butter and drizzle it over the top, then give the dip a final gentle stir to glaze the surface.
Transfer to a serving bowl. Sprinkle with a little extra cotija and cilantro if you like. Serve warm or at room temperature with chips or crunchy veggies.
