K Jon Mexican Street Corn Dip - cooking recipe

Ingredients

INGREDIENTS
2 tablespoons unsalted butter
4 cups corn kernels
1/4 cup jalapeno, seeded and diced
1 red bell pepper, seeded and diced
1/4 cup mayonnaise (to taste)
1/4 cup crumbled Cotija cheese (feta subs ok)
1/4 cup chopped fresh cilantro
1 tablespoon chili powder
2 teaspoons granulated garlic
1 lime, juice of
1/2 cup chopped green onion, garnish

Preparation

Mix corn - jalapeno and butter, then roast until slightly charred -- 450-425. (Fresh works best but frozen or canned ok).
Mix all other ingredients.
Add corn mixture and refrigerate 2-6 hours or overnight for best flavor.
Omit the mayonnaise and top your tacos, serve as a salsa or side dish -- so good.