1 jalapeño pepper, seeded and stemmed, finely chopped
2 medium cloves garlic, finely minced
2 tablespoons mayonnaise
½ cup sour cream or Greek yogurt
2 ounces feta, cotija or goat cheese, finely crumbled
½ cup fresh cilantro leaves, finely chopped
1 tablespoon fresh juice from 1 lime
1 tablespoon white wine vinegar
Dash of cayenne pepper
Tortilla chips, for serving
Instructions
Heat oil in a large non-stick skillet or wok over medium-high heat until shimmering. Add corn kernels, season with salt, toss and cook without moving until charred on one side, about 2 minutes. Toss corn and cook without moving until charred on second side, about 2 minutes longer. Continue this process 2 more times, until you have cooked the corn for 8 minutes total.
Reduce heat to medium-low and add the jalapeno and garlic. Cook, stirring occasionally, until garlic and jalapeno are fragrant and corn is fully cooked, about 2 more minutes.
Combine mayonnaise, sour cream (or yogurt), cheese, cilantro, lime juice, vinegar and cayenne pepper in a large bowl. Add corn mixture and toss to combine. Taste and adjust seasoning with salt and more cayenne pepper to taste. Serve immediately with tortilla chips.
Recipe by Allons-Eat! at https://www.allonseat.com/mexican-street-corn-dip/