📖 Instructions

1. First things first: Preheat your oven to 400°F (200°C). This is super important for perfectly cooked corn!
2. Next up: If you're using fresh corn on the cob, shuck the corn and remove the silks. If using frozen, make sure it's fully thawed and patted dry. Trust me on the dry part; it prevents a watery dip!
3. Now for the roasting (or grilling!): If roasting, toss the corn cobs with a little olive oil and salt. Place them on a baking sheet and roast for 20-25 minutes, turning halfway through, until tender and slightly charred. If grilling, grill the corn, turning occasionally, until tender and nicely charred. About 15-20 minutes usually does the trick. Keep an eye on it though!
4. Time for the magic: Once the corn is cool enough to handle, cut the kernels off the cob. Try not to get too much of the cob itself, unless you like that extra texture (I do!),
5. In a large bowl, combine the corn kernels with mayonnaise, lime juice, chili powder, cumin, and salt. Stir everything together until well combined. Taste and adjust seasonings as needed. Don't be shy with the lime; it brightens the flavors beautifully!
6. Add the cheese! Stir in the crumbled cotija cheese. If you are using other cheese like Monterey Jack make sure it is fully melted before adding. Stir in and wait until it's melted and creamy. Now, this is where it gets fun. I love to add a bit of finely chopped cilantro and a little more lime zest at the very end. A dash of hot sauce can take it up a notch too.
7. Chill out! Cover the bowl and refrigerate the dip for at least 30 minutes to allow the flavors to meld. This step is crucial, trust me; the flavors will deepen during the chill sesh!
8. Serve it up! When you're ready to serve, spoon the dip into a serving bowl and garnish with extra cilantro, lime wedges, and a sprinkle of chili powder for that extra pop of color and flavor. Serve with tortilla chips or your favorite dippers and prepare for rave reviews!