Mexican Street Corn Dip

1: Cut the corn kernels off the cob.

2: Heat a large sauté pan over medium high heat and spray it with non-stick cooking spray.

3: Add the corn and sauté until hot and slightly browned (about 2-3 minutes).

4: Pour the kernels into a large bowl and let them cool slightly.

5: Add green chiles, sour cream, cotija, cilantro, green onion, chili powder, salt, and pepper to the bowl with corn and mix.

6: Squeeze lime juice over the top and mix again.

7: Taste and adjust seasonings if needed.

8: Cover and place the dip in the fridge to chill for 30 minutes to 1 hour.

9: To serve hot, after sautéing corn, add the rest of the ingredients to the pan with an additional 1-2 tablespoons of sour cream, mix until combined, and heat to your desired temperature.

10: Pour the dip into a bowl, garnish with extra cotija, and serve immediately with tortilla chips.