Mexican Street Corn Dip

Into a large mixing bowl, add the cream cheese, sour cream, mayo, cumin, chili powder and a dash of salt and black pepper to taste. Mix until smooth and creamy. Set aside.

Add the butter into a large skillet and melt over medium heat. Add the corn kernels and jalapeno. Cook for 7-8 minutes. Remove from heat and transfer to the bowl with cream cheese mixture. To the bowl, also add the cilantro, green onions and cotija cheese. Mix thoroughly.

Pour the dip into a serving bowl and garnish with additional chili powder, cilantro, green onions and cotija cheese. Enjoy immediately.