Mexican Street Corn Dip | Kara Lydon

Ingredients

• 3 cups corn kernels (about 4-6 ears of corn)
• 1 tablespoon butter
• 1 4-5 inch jalapeño pepper, minced (about 4 tablespoons)
• 1/4 cup diced red onion
• 1 1/2 teaspoons chili powder
• 1/4 cup mayonnaise
• 1/4 cup Greek yogurt
• 1 1/2 tablespoons lime juice (about 1 lime)
• 1/2 cup crumbled cotija cheese
• 3 tablespoons chopped cilantro
• Salt, to taste