Mexican Corn Dip

This dip is not one of my traditional favorites, but I have been seeing it all over the place on the internet. I made it last week and it was a hit. I made a double batch this Friday and it disappeared. So here's how I did it.

I must give credit to the inspiration from   closetcooking  and  damndelicious . I changed a few things, but their general recipes prevail. To please my audience here I left out the jalapenos.
To make this mexican corn dip you will need:

• corn, I used 6 ears of sweet corn
• 2 Tbs of butter 
• 4 Tbs mayonnaise
• 2 cloves garlic
• 3 green onions
• chopped cilantro to taste
• juice of 1 medium lime
• 4 or 5 Tbs. grated cotija cheese, or crumbled feta, or queso maduro
• chili powder or creole seasoning to taste.

Cut the corn from the cobs. Melt butter in a pan and cook corn, leaving it to scorch and caramelize a bit. Stir it up so it is evenly seared.

Mix together the mayonnaise, minced garlic, lemon juice and green onions. Add to the corn and mix through. Add chopped cilantro and cheese to taste. Season with chile powder or creole seasoning. You can sprinkle more cotija on top to serve.

The first week I used feta cheese, for lack of options. The second time I used the cotija, and prefer the finer texture which allows the cheese to coat the corn. If you have a ripe avocado you can dice it up and throw it in as well. We had some left over the first week and I added it to a mashed avocado with a bit more lime juice and salt...it was delicious.

Enjoy with tortilla chips.