Elote – Mexican Street Corn Dip

Ingredients

• 6 cups corn kernels fresh, off the cob, or can use flash frozen kernels – about 6 ears
• 1 whole jalapeno
• seed
• mince
• 3 tablespoons butter unsalted or olive oil
• 1 teaspoon kosher salt divided
• 3/4 teaspoon black pepper divided
• 1/3 cup mayo
• 3/4 cup Mexican crema or sour cream, full fat, can also use queso fresco
• 1 1/2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne *go with your heat preference
• 1/4 cup chopped cilantro reserve a tsp or so for garnish, optional
• 1 cup crumbled Cotija cheese reserve a Tbl or so for garnish, optional
• 1/2 cup manchego shredded, *optional if you want a gooey cheesier dip