Instructions

1. 1

   Char the corn. Heat a large skillet over medium-high heat with a thin slick of oil. Add the corn in a single layer and let it sit undisturbed for 2–3 minutes until the kernels turn deep golden and slightly blistered in spots. Stir once, then let it char another 1–2 minutes. The kitchen will smell toasty and sweet — that's exactly right.

2. 2

   Cook the aromatics. Push the corn to one side and add the red onion, jalapeño, and garlic to the cleared space. Stir them for about 1 minute until the onion softens and the garlic smells fragrant but hasn't browned.

3. 3

   Build the creamy base. Reduce the heat to low. Add the softened cream cheese, mayonnaise, and sour cream directly to the skillet. Stir everything together until the cream cheese melts fully and the mixture looks smooth and cohesive, about 2 minutes.

4. 4

   Season and finish. Stir in the cotija, lime juice, chili powder, smoked paprika, and cayenne if using. Taste and adjust salt — cotija is salty, so start light. The dip should be creamy, tangy, and just slightly spicy.

5. 5

   Serve warm. Transfer to a bowl, top with extra cotija crumbles, chopped cilantro, and a dusting of chili powder or Tajín. Serve immediately with tortilla chips, thick-cut corn chips, or sliced baguette rounds.

Used in this recipe: Cast-Iron Skillet · Lime Squeezer · Mini Food Processor (Amazon, affiliate links)