Step 1: Roast the Corn

1. 1. Fresh Corn: Husk 4 ears of corn and brush each cob with a little oil. Grill over medium-high heat for 10-12 minutes, turning occasionally until kernels are charred in spots. Let cool, then slice kernels off the cob.

1. 1. Frozen or Canned Corn: Measure out 4 cups. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Once hot, add the corn in a single layer. Let it sit undisturbed for 2-3 minutes to develop char. Stir occasionally and cook for 8-10 minutes total, until the corn is golden and lightly browned. Remove from heat and let cool slightly.

Step 2: Make the Creamy Base

1. 1. In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, garlic powder, smoked paprika, chili powder, salt, and pepper until well combined and smooth.

Step 3: Combine and Mix

1. 1. Add the cooled roasted corn to the bowl with the creamy dressing.

1. 1. Gently stir to coat all the corn evenly.

1. 1. Fold in the cotija cheese, chopped cilantro, and any optional add-ins like jalapeño or red onion.

Step 4: Chill

1. 1. Cover the bowl with plastic wrap or transfer to an airtight container.

1. 1. Refrigerate for at least 30 minutes to allow the flavors to meld together. (Overnight is even better!)

Step 5: Garnish and Serve

1. 1. Just before serving, give the dip a good stir.

1. 1. Sprinkle with a little extra chili powder, cotija cheese, and chopped cilantro for garnish.

1. 1. Serve with lime wedges on the side.

❌ Common Mistakes to Avoid:

• • Skipping the roasting step — that smoky flavor is key!

• • Using too much liquid from canned corn — always drain and pat dry.

• • Serving immediately — the dip improves after chilling.