Heat a large skillet over high heat until it’s sizzling hot. Add the corn in a single layer, letting it cook undisturbed for about 2-3 minutes to achieve that lovely char. Stir occasionally until most kernels are browned and fragrant, which typically takes around 5-7 minutes total. Remove from heat and let cool slightly while you prepare the dip base.

In a medium bowl, combine softened cream cheese, mayonnaise, and sour cream. Using a hand mixer or a sturdy spatula, mix the ingredients until completely smooth and creamy.

To your creamy mixture, add finely chopped red onion, diced jalapeño, garlic powder, chili powder, lime juice, salt, and pepper. Stir in half of the cotija cheese, mixing well.

Once the charred corn has cooled slightly, fold it into the creamy mixture gently until every kernel is evenly coated.

Transfer the dip to a serving bowl and sprinkle the remaining cotija cheese on top. For an extra touch, dust with a pinch of chili powder and garnish with fresh cilantro and jalapeño slices.

Serve your delightful Mexican Street Corn Dip warm or cold, accompanied by sturdy tortilla chips or refreshing veggie sticks.