Ingredients
Equipment
Method
- Grill or roast the corn until charred, about 10 minutes. Cool and remove kernels from the cob.
- In a large bowl, mix mayonnaise, sour cream, and lime juice until smooth.
- Stir in chili powder, chopped cilantro, and half of the cotija cheese.
- Gently fold in the roasted corn kernels.
- Transfer to a serving bowl and top with remaining cotija cheese and a sprinkle of chili powder.
- Serve immediately with tortilla chips or fresh veggies, or chill for an hour to meld flavors.
Nutrition
Notes
Feel free to customize with different cheeses or add jalapeños for extra heat. This dip can be made ahead of time and stored in the fridge for up to three days.