For the Dip

• 4 cups corn kernels (fresh, frozen, or canned) – Sweet and juicy base of the dip.
• 1 tablespoon butter – Adds rich flavor while sautéing the corn.
• 1 teaspoon olive oil – Prevents the butter from burning.
• ½ cup mayonnaise – Creates a creamy texture.
• ½ cup sour cream – Adds tanginess and richness.
• 4 ounces cream cheese, softened – Makes the dip extra creamy.
• 1 cup crumbled Cotija cheese – Traditional salty Mexican cheese.
• ½ cup shredded Monterey Jack cheese – Melts beautifully.
• 2 cloves garlic, minced – Adds savory flavor.
• 1 teaspoon chili powder – Adds smoky warmth.
• ½ teaspoon smoked paprika – Enhances smoky flavor.
• ½ teaspoon ground cumin – Adds earthy depth.
• ¼ teaspoon cayenne pepper (optional) – Adds heat.
• Juice of 1 lime – Brightens the flavors.
• ¼ cup chopped fresh cilantro – Adds freshness.
• Salt and black pepper, to taste

For Garnish

• Extra Cotija cheese
• Chopped cilantro
• Chili powder
• Lime wedges
• Sliced jalapeños (optional)

Optional Add-Ins

• Diced jalapeños
• Crispy bacon
• Black beans
• Diced avocado
• Green onions
• Diced tomatoes
• Hot sauce
• Crushed tortilla chips