Mexican Street Corn Dip in 20 Minutes

Instructions:

1. Place a skillet over medium-high heat with the neutral oil and unsalted butter.
2. Once the butter foams and browns, add the corn in a single layer and let it sit undisturbed for 2–3 minutes until mahogany-colored.
3. Stir and cook for another 2 minutes until nutty and toasted, then remove from heat and let cool slightly.
4. In a mixing bowl, stir together the softened cream cheese, sour cream, and mayonnaise until smooth and velvety.
5. Fold in the minced garlic, chili powder, smoked paprika, and cayenne pepper until the base is a uniform orange-red hue.
6. Gently fold the charred corn into the creamy base.
7. Stir in the crumbled Cotija cheese and chopped cilantro.
8. Drizzle in the fresh lime juice, stir to emulsify, and season with salt and black pepper to taste.