Add olive oil to a large skillet and preheat over medium-high heat.
1 tablespoon olive oil
Add the corn and sauté for 4-5 minutes, stirring often until the corn is slightly browned. If using fresh corn, brush the corn kernels with the olive oil on all sides and use a grill or grill pan and cook for 2-3 minutes per side or until it is lightly charred.
4 cups corn
Remove the corn from the heat and set it aside until it is cool enough to handle. (Cut the corn kernels off the cob if using whole cob)
In a large mixing bowl, mix together the crema, lime juice, chili powder, and smoked paprika.
⅓ cup Mexican crema, 2 tablespoons fresh lime juice, 1 teaspoon chili powder, ½ teaspoon smoked paprika
Add the corn, cotija and cilantro to the crema mixture and stir to thoroughly mix together.
½ cup crumbled cotija cheese, ¼ cup fresh cilantro
Serve at room temperature, warm or cold with tortilla chips.
Store leftover dip in an airtight container in the refrigerator for up to 3-4 days.Mexican crema available in most grocery stores near the cotija and queso fresco.If you aren’t a fan of cilantro, parsley works too!Add one diced avocado if desired.Use sour cream, plain Greek yogurt or mayonnaise instead of Mexican crema.Grill the corn on a regular grill if preferred.For a cheesier version, add 4 oz of cream cheese and bake the entire mixture in a baking dish at 350 ° F for 15 minutes.Add 2 cloves of minced garlicFor a spicy corn dip, add a chopped jalapeno pepper, green chiles, a tablespoon of your favorite hot sauce or ¼ teaspoon cayenne pepper.Nutritional information does not include tortilla chips.