Ingredients
Equipment
Method
Char the corn
- Melt butter in a skillet over medium-high heat, then add corn kernels and cook undisturbed for 3–4 minutes until charred on one side (watch for dark, seared spots).
- Stir the corn and cook 2 more minutes until further charred and heated through.
Make it creamy
- Reduce heat to medium and stir in cream cheese until melted and fully incorporated, creating a smooth base.
- Add mayonnaise, sour cream, half the cotija, chili powder, smoked paprika, garlic powder, jalapeño, and lime juice, then stir until everything is creamy and heated through (steady bubbling at the edges is fine).
- Taste and season with salt, then transfer to a serving bowl or serve directly from the skillet.
Finish and serve
- Top with remaining cotija, dust with extra chili powder, and add fresh cilantro so the surface looks speckled and fresh.
- Serve immediately with tortilla chips for dipping, aiming for a scoop-and-dunk on the first bite.
Notes
Pro tip: For the strongest char, don’t stir the corn during the first 3–4 minutes—let it sit until you see clear sear marks. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet over low heat, adding a splash of water or lime juice if it thickens. Freezing is not recommended for the best creamy texture. Dietary swap: use light mayonnaise or Greek yogurt in place of mayonnaise/sour cream to reduce fat while keeping the tangy flavor.